An excellent Trifle

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
base
custard
jam layer
whip topping
Instructions (6)
  1. Lay macaroons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up.
  2. When they have done sucking up the wine, pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour.
  3. The custard must stand two or three inches thick.
  4. On that put a layer of raspberry jam.
  5. Cover the whole with a very high whip made the day before, of rich cream, the whites of two well beaten eggs, sugar, lemonpeel, and raisin wine.
  6. If made the day before used, it has quite a different taste, and is solid and far better.
Original Text
An excellent Trifle. Lay macaroons and ratafia drops over the bottom of your dish, and pour in as much raisin wine as they will suck up; which, when they have done, pour on them cold rich custard, made with more eggs than directed in the foregoing pages, and some rice flour. It must stand two or three inches thick. On that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well beaten eggs, sugar, lemonpeel, and raisin wine. If made the day before used, it has quite a different taste, and is solid and far better.
Notes
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