Indian Trifle

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
1.0 trifle
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (13)
  1. Boil the milk and lemon-rind together until the former is well flavoured.
  2. Take out the lemon-rind.
  3. Moisten the rice-flour with cold milk.
  4. Stir the moistened rice-flour into the milk.
  5. Add sufficient loaf sugar to sweeten it nicely.
  6. Boil gently for about 5 minutes, stirring the mixture.
  7. Take it off the fire and let it cool a little.
  8. Pour it into a glass dish.
  9. When cold, cut the rice out in the form of a star, or any other shape that may be preferred.
  10. Take out the spare rice and fill the space with boiled custard.
  11. Blanch and cut the almonds into strips.
  12. Stick the almonds over the trifle.
  13. Garnish it with pieces of brightly-coloured jelly, or preserved fruits, or candied citron.
Original Text
INDIAN TRIFLE. 1436. INGREDIENTS.—1 quart of milk, the rind of 1/2 large lemon, sugar to taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds, 1/2 pint of custard. Mode.—Boil the milk and lemon-rind together until the former is well flavoured; take out the lemon-rind and stir in the rice-flour, which should first be moistened with cold milk, and add sufficient loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and keep the mixture stirred; take it off the fire, let it cool a little, and pour it into a glass dish. When cold, cut the rice out in the form of a star, or any other shape that may be preferred; take out the spare rice, and fill the space with boiled custard. Blanch and cut the almonds into strips; stick them over the trifle, and garnish it with pieces of brightly-coloured jelly, or preserved fruits, or candied citron. Time.—1/4 hour to simmer the milk, 5 minutes after the rice is added. Average cost, 1s. Sufficient for 1 trifle. Seasonable at any time. [Illustration: THE CITRON.] THE CITRON.—The citron belongs to the same species as the lemon, being considered only as a variety, the distinction between them not being very great. It is larger, and is less succulent, but more acid: with a little artificial heat, the citron comes to as great perfection in England as in Spain and Italy. The fruit is oblong and about five or six inches in length. The tree is thorny. The juice forms an excellent lemonade with sugar and water; its uses in punch, negus, and in medicine, are well known. The rind is very thick, and, when candied with sugar, forms an excellent sweetmeat. There are several varieties cultivated in England, one of which is termed the Forbidden Fruit.
Notes
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