Recipes > Desserts > Trifles > Lemon Trifle

Lemon Trifle


  • juice of 2 lemons and grated peel of one
  • 1 pint of cream, well sweetened and whipped stiff
  • 1 cupful of sherry
  • a little nutmeg


Let sugar, lemon juice and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan and whip gradually into the frothed cream. Serve very soon heaped in small glasses. Nice with cake.


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The White House Cookbook (1887).

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