To Make a Trifle
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish;
- wet it with white wine, and fill the dish nearly to the top with rich boiled custard;
- season half a pint of cream with white wine and sugar;
- whip it to a froth--as it rises, take it lightly off, and lay it on the custard;
- pile it up high and tastily--decorate it with preserves of any kind, cut so thin as not to bear the froth down by its weight.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Whisk
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Chef's knife