An Excellent Trifle from Modern Cookery for Private Families by Eliza Acton
Take equal parts of wine and brandy, about a wineglassful of each, or two-thirds of good sherry or Madeira, and one of spirit, and soak in the mixture four sponge-biscuits, and half a pound of maca...
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Cooking tools:
- Trifle dish
- Mixing bowl
- Measuring spoon
- Glass
- Spoon
Ingredients
- wine, ½ glassful.
- sugar, dessertspoonful
- light froth to cover the whole, short ½ pint of cream and milk mixed
- Macaroons and ratifias, ½ lb.
- rich boiled custard, 1 pint
- wine and brandy mixed, ¼ pint
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