Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Fruit Trifle
1media/Capture13_thumb.PNG2022-03-08T02:13:24-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:03:50-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
This page is referenced by:
1media/Capture13.PNGmedia/Fruit trifle example.jpgmedia/Fruit trifle example.jpg2022-02-28T05:46:24-08:00Fruit Trifle11U.295, Special Collections, UCC Library.plain2022-03-11T06:50:05-08:00Ingredients Plain cake of any kind A small tin of fruit A little jam A few nuts One tin of custard
Method Put thin slices of a cake into the glass. On these spread a little of any kind of jam, without stones, then put another layer of cake, and another of jam and so on until the cake is used. Pour over this the syrup from the tin of fruit. There should be enough to thoroughly soak the cake. If there is not, use a little sweetened lemon juice and water to finish the soaking. On top of the cake put the fruit laying it well on all the other ingredients. Pour the custard over it all. When the custard is cold, chop the nuts and sprinkle them over the top.
