Trifle

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Trifle base
Topping
Instructions (10)
  1. Break ten eggs into a pan, put to them a little salt, and beat them very well.
  2. Put to the beaten eggs eight ounces of sugar beat fine, and a pint of the juice of spinach.
  3. Mix them well together, and strain it into a quart of cream.
  4. Grate in eight ounces of Naples bisket, or white bread, a nutmeg grated, and a quarter of a pound of Jordan almonds beat in a mortar, with a little juice of spinage to your taste.
  5. Mix these all together.
  6. Put it into a stew-pan, with a piece of butter as large as a pippin.
  7. Set it over a slow charcoal fire, keep it stirring till it is hardened very well.
  8. Butter a dish very well, put in your tansy bake it, and when it is enough turn it out on a pyre-plate.
  9. Squeeze the juice of an orange over it, and throw sugar all over.
  10. Garnish with orange cut into quarters, and sweet-meats cut into little long bits, and lay all over it.
Original Text
To make a Trifle. TAKE ten eggs, break them into a pan, put to them a little salt, beat them very well, then put to them eight ounces of sugar beat fine, and a pint of the juice of spinach. Mix them well together, and strain it into a quart of cream; then grate in eight ounces of Naples bisket, or white bread, a nutmeg grated, a quarter of a pound of Jordan almonds, beat in a mortar, with a little juice of spinage to your taste: mix these all together, put it into a stew-pan, with a piece of butter as large as a pippin. Set it over a slow charcoal fire, keep it stirring till it is hardened very well; then butter a dish very well, put in your tansy bake it, and when it is enough turn it out on a pyre-plate; squeeze the juice of an orange over it, and throw sugar all over. Garnish with orange cut into quarters, and sweet-meats cut into little long bits, and lay all over it.
Notes
—