Recipes > Desserts > Trifles > Gooseberry Trifle

Gooseberry Trifle


  • 1 quart of gooseberries
  • sugar to taste
  • 1 pint of custard
  • 1 plateful of whipped cream


Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. This dish may be garnished as fancy dictates.


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The White House Cookbook (1887).

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