Forepaughs English Trifle
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 51.4005 |
| Energy (kCal) | 3151.906 |
| Carbohydrates (g) | 172.2355 |
| Total fats (g) | 253.6399 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth. | 2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat. | 3. Stir in butter and vanilla. | 4. Cool, cover and chill the mixture for about 2 hours. | 5. Fold in the whipped cream. | 6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar. | 7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites. | 8. Cool for about 30 minutes; sieve to remove seeds. | 9. Cut the sponge cake into 1-1/2-inch pieces. | 10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl. | 11. Sprinkle half of the sherry over cake. | 12. Spoon 1 package of strawberries over cake to cover. | 13. Repeat layers. | 14. Cover and chill for up to 24 hours. | 15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form. | 16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds. | 17. Note: if you like, layer ingredients in individual dessert dishes. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| egg yolk | 8 | 437.92 | 4.8824 | 21.5696 | 36.0944 | ||
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| cornstarch | 3 | tablespoons | 91.44 | 21.9048 | 0.0624 | 0.012 | |
| milk | 2 1/2 | cups | 372.1 | 29.158 | 19.215 | 19.947 | |
| butter | 2 | tablespoons | 171.0 | 7.857 | 5.343 | 14.4 | |
| vanilla | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 | |
| whipping cream | 2 | cups | whipped | 700.8 | 7.104 | 5.207999999999999 | 74.184 |
| red raspberry | 3 | packages | - | - | - | - | |
| sugar | 1 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| sponge cake | 1 | - | - | - | - | ||
| sherry | 1/4 | cup | divided | - | - | - | - |
| whipping cream | 1 | cup | 700.8 | 7.104 | 5.207999999999999 | 74.184 | |
| almond | 1/2 | cup | toasted sliced | 963.56 | 0.0 | 0.0 | 109.0 |
| strawberry | 2 | packages | thawed sliced frozen | - | - | - | - |
| sugar | 1 | tablespoon | 402.99 | 100.79799999999999 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.