755. Trifles

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
cake base
cake base
cake base
soaking liquid
custard
whipped cream topping
alternative whipped topping (in a hurry)
Instructions (17)
  1. Make trifles early in the day on which they are wanted.
  2. Cut a stale Savoy cake in slices of one inch thick and lay it on the bottom of the dish.
  3. Lay on that a thin layer of any kind of marmalade, jam, or jelly.
  4. Lay on some macaroons and ratafia cakes.
  5. Cover the whole with some sponge cakes.
  6. For a dish nine inches in diameter, mix two glasses of sherry, one of brandy, half a one of rum, and the same of noyeau.
  7. Pour the mixture over the cakes and let it remain until it is well soaked.
  8. Pour over about one inch thick of rich custard.
  9. Put a pint of cream into a bowl, with some sifted sugar, a squeeze of a lemon, and about a tablespoonful of the wine mixture.
  10. Whisk the cream mixture well up.
  11. Use a trifle-blower if available.
  12. As the froth rises, remove it with a spoon onto a clean sieve, where let it drain.
  13. Place the drained whipped cream on the custard until it is high and handsome.
Alternative whipped topping (in a hurry)
  1. When in a hurry and having no cream, proceed as above until the custard is poured.
  2. Make the whip with the whites of eggs and some very white peach or egg-plum marmalade together, until it makes firm froth or whip.
  3. Put this whip on the custard.
  4. This may also be colored a nice pink.
Original Text · last edited 13 days ago
755. Trifles should be made early in the day on which they are wanted; take a stale Savoy cake, cut it in slices of one inch thick, and lay it on the bottom of the dish; lay on that a thin layer of any kind of marmalade, jam, or jelly, have some macaroons and ratafia cakes and lay on, and cover the whole with some sponge cakes. For a dish nine inches in diameter, mix two glasses of sherry, one of brandy, half a one of rum, and the same of noyeau, and pour over, and let it remain until it is well soaked, then pour over about one inch thick of rich custard; put a pint of cream into a bowl, with some sifted sugar, a squeeze of a lemon, and about a tablespoonful of the wine, &c., you have put on the cake, whisk it well up. I use a trifle-blower, which saves some trouble; I also use it for all whipped cream; and as the froth rises remove it with a spoon on to a clean sieve, where let it drain, then place it on the custard until it is high and handsome. I have occasionally, when being in a hurry, and having no cream by me, proceeded as above, and made the whip with the whites of eggs, and some very white peach or egg-plum marmalade together, until it makes firm froth or whip, which put on the custard; this may also be colored a nice pink. Trifles are generally considered unwholesome; I think it is because they are often made too long before they are wanted, and no spirit is used in the cake, the consequence is, the cream turns sour. The remains of this make an excellent pudding.
Notes
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