Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 24. One of the earliest known cookbooks by an African American author.
One half gallon boiled milk, eight eggs, leaving out the whites of six; beat the remainder with one half lb till light; turn the boiling over the , stirring briskly, then turn back into the kettle, stirring all the while; boil six or eight minutes, flavoring with or lemon peel.
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Beat the whites of six eggs to a stiff froth, turning in a glass of jelly, beating well; lay in a glass dish three or four slices sponge cake, pour over the cake one half pint brandy.
When the trifles cool, pour into the dish, float it with the eggs and jelly.