Label
All
0
Clear all filters

Regula Ysewijn

18th Century: The First Trifle

Rate this recipe

banner
Preparation info
  • Serves

    6

    people, made in a 30 cm 12 inch bowl
    • Difficulty

      Easy

Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet
Pride and Pudding

By Regula Ysewijn

Published 2016

  • About

As you have read in the previous pages, this is most probably the first recipe for a trifle as we know it today. Hannah Glasse was also the first to add a layer of syllabub. The trifle is much simpler than those that appear in the later cookbooks, but I enjoy its simplicity.

To make a Trifle

Cover the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title