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📝 Description
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🥘 Ingredients
10 good-sized apples, the rind of 1/2 lemon, 6 oz. of pounded sugar, 1/2 pint of milk, 1/2 pint of cream, 2 eggs, whipped cream.
👨🍳 Method
Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Apple Trifle this week, eager to transport my modern kitchen back to the Victorian era. I found the process delightfully straightforward, with a surprising twist: the apples, cooked with lemon rind and sugar, transformed into a thick, sweet compote that formed the trifle's base. This wasn't the usual apple pie filling I expected, but a tangy, smooth layer that balanced beautifully with the custard and whipped cream. This trifle is a weeknight cook's dream, coming together with minimal effort and maximum reward. The custard, thickened gently on the stove, poured smoothly over the apple layer, creating a luscious filling. Topped with whipped cream and a touch of lemon zest, it was a showstopper that impressed my family without requiring hours in the kitchen. I'll be making this again, perhaps with a modern twist of caramel drizzle or toasted almonds for added crunch. It's a timeless dessert that deserves a spot in today's repertoire.
