Trifle. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Prepare macaroons: take as many as the bottom of your dish will hold; peel off the wafers.
  2. Dip the macaroons in Madeira or mountain wine.
  3. Make a very thick custard, boiling pounded apricot or peach kernels in it. If these are unavailable, use some bitter almonds.
  4. Pour the hot custard over the dipped macaroons.
  5. Once the custard is cold, or just before serving, top with whipped syllabub made from very good cream and wine.
  6. Ensure the syllabub is well-drained before adding it to the custard.
  7. Optionally, garnish the whipped cream with bunches of preserved barberries or pieces of raspberry jam.
Original Text
Trifle. No. 1. Take as many macaroons as the bottom of your dish will hold; peel off the wafers, and dip the cakes in Madeira or mountain wine. Make a very thick custard, with pounded apricot or peach kernels boiled in it; but if you have none, you may put some bitter almonds; pour the custard hot upon the maccaroons. When the custard is cold, or just before the trifle is sent to table, lay on it as much whipped syllabub as the dish can hold. The syllabub must be done with very good cream and wine, and put on a sieve to drain before you lay it on the custard. If you like it, put here and there on the whipped cream bunches of preserved barberries, or pieces of raspberry jam.
Notes
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