Queen of Trifles

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. lady fingers
  • 1 lb. macaroons
  • ½ lb. shelled almonds
  • 1 pint sherry wine
  • ½ lb. crystallized cherries, cut in halves
  • 1 quart cream, whipped stiff
  • 1 pint hot milk
  • 2 tablespoons flour
  • 1 egg
  • ½ cup sugar


Soak the macaroons in the wine; blanch and chop almonds, not too fine. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in half; add custard, macaroons, cream, putting cherries all through the bowl; have the cream on top decorated with the cherries.