[Sca-cooks] Re: Trifle (?OOP) was victoria

[Huette von Ahrens]

Do you know what the name of his book will be?
I am very interested in trifles.

Thanks.

Huette

--- Nanna_Rögnvaldardóttir <nannar at isholf.is> wrote:
> Elysant said:
>
> I've also used Lady Fingers and "Swiss Roll" (when
> in
> >Britain) in it.  I wonder what would be the most
> authentic kind of cake to
> >use?
>
>
> Dunno but Hannah Glasse uses a mixture of "Naples
> biscuits broke in pieces,
> mackeroons broke in halves, and ratafia cakes".
> ("just wet them all through
> with sack, then make a good boiled custard, not too
> thick and when cold pour
> it over it, then put a syllabub over that. You may
> garnish it with ratafia
> cakes, currant jelly, and flowers, and strew
> different coloured nonpareils
> over it").
>
> IIRC, the earliest trifles did not have any cake at
> all, although I could be
> mistaken. However, it so happens that I'm going to
> London next week for a
> party held to celebrate Jane and Alan Davidson's
> Golden wedding Anniversary,
> and Alan is sort of a world authority on trifles (he
> has a book devoted to
> them coming out this year; what I've seen of it
> looks very interesting but
> since that particular chapter included my
> contribution on trifles in
> Iceland, I may be biased). Anyway, I'll try to
> remember to ask Alan about
> the cakes used in the earlier trifles.
>
> Nanna
>
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=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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