Skip to content

Apple Trifle

A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).

No ratings yet

A historical recipe

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.

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

Ingredients 2 ingredients

  1. a pint of milk
  2. a pint of cream

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Scald some apples, pass them through a sieve, and make a layer of the pulp at the bottom of a dish;
  2. mix the rind of half a lemon grated, and sweeten with sugar.
  3. Or mix half a pint of milk, half a pint of cream, and the yolk of an egg.
  4. Scald it over the fire, and stir it all the time without boiling;
  5. lay it over the apple pulp with a spoon, and put on it a whip prepared the day before.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Grater
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.

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.