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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 10
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To make a trifle Cover the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons broke in halves and ratafia cakes. Just wet them all through with sack, then make good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that you may garnish it with ratafia cakes, currant jelly, and flowers To Make a bread & butter Pudding Get a penny loaf and cut it into thin slices of bread & butter as you do for tea butter your dish as you cut them lay slices all over the dish then strew a few currents clean washed and picked then a row of bread & butter then a few currents & so on till all your bread & butter is in then take a pint of milk beat up four eggs a little salt half a nutmeg grated mix all together with sugar to your taste pour this over the bread & bake it half an hour a puff paste under does best
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To make a trifle Cover the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons broke in halves and ratafia cakes. Just wet them all through with sack, then make good boiled custard not too thick, and when cold pour it over it, then put a syllabub over that you may garnish it with ratafia cakes, currant jelly, and flowers To Make a bread & butter Pudding Get a penny loaf and cut it into thin slices of bread & butter as you do for tea butter your dish as you cut them lay slices all over the dish then strew a few currents clean washed and picked then a row of bread & butter then a few currents & so on till all your bread & butter is in then take a pint of milk beat up four eggs a little salt half a nutmeg grated mix all together with sugar to your taste pour this over the bread & bake it half an hour a puff paste under does best
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