1800s Cooking Tips and Recipes
German Trifle Put one quart of strawberries, or any other fresh fruit, in the bottom of a glass dish; sugar the fruit, cover it with a layer of macaroons, pour over it a custard made with one quart of milk and the yolks of seven eggs, well beaten; sweeten to your taste; when cold, place on the top the eggs, beaten to a stiff froth, with a little sugar.
The Willimantic Chronicle, Willimantic, Connecticut, June 2, 1880
German Trifle Put one quart of strawberries, or any other fresh fruit, in the bottom of a glass dish; sugar the fruit, cover it with a layer of macaroons, pour over it a custard made with one quart of milk and the yolks of seven eggs, well beaten; sweeten to your taste; when cold, place on the top the eggs, beaten to a stiff froth, with a little sugar.
The Willimantic Chronicle, Willimantic, Connecticut, June 2, 1880
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