Trifle (No. 49)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

base

a quarter of a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
some of the peel grated fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a gill of brandy ↝ Brandy [Liquor and cocktails]
ditto of Lisbon or sweet wine ↝ Wine, rice [Wine]
a pint and a half of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for the base of the trifle

six or eight sponge biscuits
a quarter of a pound of ratafia
two ounces of Jordan almonds blanched and split ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
and lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
currant jelly ↝ Currants, dried [Dried fruits]
and raspberry jam ↝ Raspberries, raw [Fruits and Fruit Juices]
half a pint of sweet wine ↝ Wine, dessert, sweet [Wine]
and a little brandy ↝ Brandy [Liquor and cocktails]

custard

about a pint of custard, made rather thicker than for apple pie ↝ Custard [Pudding]

topping

plenty of the whip ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few nonpareil comfits

Instructions (6)

Mix in a large bowl a quarter of a pound of sifted sugar, the juice of a lemon, some of the peel grated fine, half a gill of brandy, and ditto of Lisbon or sweet wine, and a pint and a half of good cream.
Whisk the whole well, and take off the froth as it rises with a skimmer, and put it on a sieve.
Continue to whisk it till you have enough of the whip; set it in a cold place to drain three or four hours.
Then lay in a deep dish six or eight sponge biscuits, a quarter of a pound of ratafia, two ounces of Jordan almonds blanched and split, some grated nutmeg and lemon-peel, currant jelly and raspberry jam, half a pint of sweet wine, and a little brandy.
When the cakes have absorbed the liquor, pour over about a pint of custard, made rather thicker than for apple pie.
And, when wanted, lay on lightly plenty of the whip, and throw over a few nonpareil comfits.

Original Text

Trifle.—(No. 49.)

Mix in a large bowl a quarter of a pound of sifted sugar, the juice of a lemon, some of the peel grated fine, half a gill of brandy, and ditto of Lisbon or sweet wine, and a pint and a half of good cream; whisk the whole well, and take off the froth as it rises with a skimmer, and put it on a sieve; continue to whisk it till you have enough of the whip; set it in a cold place to drain three or four hours; then lay in a deep dish six or eight sponge biscuits, a quarter of a pound of ratafia, two ounces of Jordan almonds blanched and split, some grated nutmeg and lemon-peel, currant jelly and raspberry jam, half a pint of sweet wine, and a little brandy; when the cakes have absorbed the liquor, pour over about a pint of custard, made rather thicker than for apple pie; and, when wanted, lay on lightly plenty of the whip, and throw over a few nonpareil comfits.

[375]

Notes

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