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Apple Trifle--a Supper Dish

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: La cuisine creole (1885).

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Make a marmalade by stewing tart apples in sugar, seasoned with lemon.
  2. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar.
  3. Finish it by whipping a pint of rich cream to a froth, and pile it high on the custard.
  4. Ornament with strips of citron and apple jelly laid on the whipped cream.
  5. This is a charming dish for the country, where cream is abundant.
  6. TRIFLES.
  7. DELICIOUS Cover the bottom of a glass bowl, or dish, with lady fingers;
  8. break up, and put also half dozen macaroons;
  9. pour over them a cup of wine, or diluted extract, to moisten them;
  10. then put in three tablespoonfuls of jelly or jam.
  11. Pour over this a boiled custard, made with a pint of milk, three eggs and a cup of white sugar.
  12. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve.