To-day’s Recipe
APRICOT TRIFLE One bottle or tin of apricots, stale sponge cake, 1-3 pint cream, 1 tablespoon almonds blanched and shredded, 1 tablespoon castor sugar, 1 teaspoon lemon juice. ►Strain the apricots and boil the sugar and syrup together half an hour. Cut tho sponge cake into im. slices and stamp them out into rounds a littl« larger than half an apricot. Place them on a dish, pour the syrup over them and leave an hour. Remove to a clean dish, add half an apricot to each piece. Strain the syrup, mix with it the lemon juice and pour over the apricots. Stick the shredded almonds into the apricots and serve the whipped and sweetened cream piled in the centre of the dish. Peaches and pineapple may also be used in this manner, the trimmings of the latter being mixed with the cream. For a plain uisli stale bread may replace the sponge cake, and a good custard be substituted for the cream.
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https://paperspast.natlib.govt.nz/newspapers/MT19410523.2.38
Bibliographic details
Manawatu Times, Volume 66, Issue 121, 23 May 1941, Page 5
Word Count
164To-day’s Recipe Manawatu Times, Volume 66, Issue 121, 23 May 1941, Page 5
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