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Margaret Dyson Holland cookbook, 1834
Page 10
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A Trifle. (17) Put three large macaroons in the middle of your dish, pour as much white wine over them, as they will absorb, then take a quart of cream, put in as much sugar as will make it sweet, rub your sugar upon the rind of a lemon to fetch out the essence, put your cream into a pot, mill it to a strong froth, lay as much froth upon a sieve as will fill the dish you intend to put the trifle on, put the remainder of your cream into a [sossing?] pan, mull it with a stick of cinnamon, the yolks of 4 eggs well beaten, and sugar to your taste, set them over a gentle fire stir it one way till it is thick, then take it off the fire, pour it upon your macaroons; when it is cold put on your frothed cream, lay round it different, coloured sweetmeats and small short comfits, and figures or flowers.
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A Trifle. (17) Put three large macaroons in the middle of your dish, pour as much white wine over them, as they will absorb, then take a quart of cream, put in as much sugar as will make it sweet, rub your sugar upon the rind of a lemon to fetch out the essence, put your cream into a pot, mill it to a strong froth, lay as much froth upon a sieve as will fill the dish you intend to put the trifle on, put the remainder of your cream into a [sossing?] pan, mull it with a stick of cinnamon, the yolks of 4 eggs well beaten, and sugar to your taste, set them over a gentle fire stir it one way till it is thick, then take it off the fire, pour it upon your macaroons; when it is cold put on your frothed cream, lay round it different, coloured sweetmeats and small short comfits, and figures or flowers.
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