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McQueen family cookbook item 4, Scotland, 1870s
Page 50
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Albert Trifle Split and spread 5 or 6 penny sponge cakes with flour and soak an hour in sherry and rum. Make a custard with the yokes of 6 eggs 1/2 pint milk and 1/2 pint cream in a jug set in boiling water, sugar it. Melt 1 oz gelatine in 1 gill milk and when the custard cools a little strain it in. Prepare a mold by scalding and rinsing it with cold water leaving it wet. Pour in sugared custard to cover the bottom an inch thick. When it is set fill in the centre with sponge cakes trimmed to fit neatly leaving space all round.
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Albert Trifle Split and spread 5 or 6 penny sponge cakes with flour and soak an hour in sherry and rum. Make a custard with the yokes of 6 eggs 1/2 pint milk and 1/2 pint cream in a jug set in boiling water, sugar it. Melt 1 oz gelatine in 1 gill milk and when the custard cools a little strain it in. Prepare a mold by scalding and rinsing it with cold water leaving it wet. Pour in sugared custard to cover the bottom an inch thick. When it is set fill in the centre with sponge cakes trimmed to fit neatly leaving space all round.
Szathmary Culinary Manuscripts and Cookbooks
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