Trifle

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

half a pound of spunge biscuits ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
two ounces of ratafias
two ounces of jordan almonds blanched and pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
citron and candied orange peel an ounce of each cut into small slices
citron and candied orange peel an ounce of each cut into small slices ↝ Orange peel, raw [Fruits and Fruit Juices]
some currant jelly ↝ Currants, dried [Dried fruits]
and raspberry jam ↝ Raspberries, raw [Fruits and Fruit Juices]
a small quantity of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
and lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
half a pint of sweet wine ↝ Wine, dessert, sweet [Wine]
and a little of the liquor of the syllabub
the same kind of cream as for pies ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
plenty of the stiff froth of a syllabub
coloured comfits or rose leaves
coloured comfits or rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

Instructions (3)

Put into a deep china or glass dish half a pound of spunge biscuits, two ounces of ratafias, two ounces of jordan almonds blanched and pounded, citron and candied orange peel an ounce of each cut into small slices, some currant jelly and raspberry jam, a small quantity of grated nutmeg and lemon peel, half a pint of sweet wine, and a little of the liquor of the syllabub.
Make the same kind of cream as for pies, and when cold put it over the ingredients.
When it is to be served up put plenty of the stiff froth of a syllabub raised high on the cream, and garnish with coloured comfits or rose leaves, which are recommended for elegance.

Original Text

Trifle.

Put into a deep china or glass dish half a pound of spunge biscuits, two ounces of ratafias, two ounces of jordan almonds blanched and pounded, citron and candied orange peel an ounce of each cut into small slices, some currant jelly and raspberry jam, a small quantity of grated nutmeg and lemon peel, half a pint of sweet wine, and a little of the liquor of the syllabub. Then make the same kind of cream as for pies, and when cold put it over the ingredients. When it is to be served up put plenty of the stiff froth of a syllabub raised high on the cream, and garnish with coloured[202] comfits or rose leaves, which are recommended for elegance.

Notes

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