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Recipes from American Cookery
 by Amelia Simmons (1796)


A Trifle

Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour a good boiled custard (not too thick) over the rusk and put a syllabub over that; garnish with jelly and flowers.



SYLLABUBS     |     A Fine Syllabub from the Cow     |     A Whipt Syllabub     |     To Make a Fine Cream     |     Lemon Cream     |     Raspberry Cream     |    Whipt Cream     |     A Trifle

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