GOOSEBERRY TRIFLE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Yield
1.0 trifle
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
null
Instructions (4)
Mode
  1. Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp.
  2. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe No. 1423, and, when cold, cover with whipped cream.
  3. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid.
  4. The dish may be garnished as fancy dictates.
Original Text
GOOSEBERRY TRIFLE. 1434. INGREDIENTS.—1 quart of gooseberries, sugar to taste, 1 pint of custard No. 1423, a plateful of whipped cream. Mode.—Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle-dish; pour over it a pint of custard made by recipe No. 1423, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. The dish may be garnished as fancy dictates. Time.—About 3/4 hour to boil the gooseberries. Average cost, 1s. 6d. Sufficient for 1 trifle. Seasonable in May and June.
Notes
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