Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of lady fingers
- one pound of macaroons
- one-half pound of shelled almonds
- one pint of sherry wine
- one-half pound of candied cherries cut in halves
- one quart of cream whipped stiff
- one pint of hot milk
- two tablespoons of flour
- one-half cup sugar
- one egg
Directions
QUEEN OF TRIFLES— One pound of lady fingers, one pound of macaroons, one-half pound of shelled almonds, one pint of sherry wine, one-half pound of candied cherries cut in halves, one quart of cream whipped stiff, one pint of hot milk, two tablespoons of flour, one egg, one-half cup sugar. Soak the macaroons in the wine, blanch and chop the almonds, not too fine. Make a custard by mixing the sugar, flour and the egg until very light, add gradually to the hot milk and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and cream whipped. Line glass bowl with lady fingers cut in halves. Add custard, macaroons, cream, put- ting cherries all through bowl ; have the cream on top decorated with cherries.