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 1796 COOKBOOK >  SYLLABUBS >  A Trifle >
 

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Recipes from American Cookery
 by Amelia Simmons (1796)

SYLLABUBS

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.

 

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