Ann Reardon

200 year old grand trifle recipe

 

I introduced you to Hannah Glasse in the last 200 year old video that I made for you, if you missed her life story you can catch up on that here. This week I am making Grand Trifle from the 260 Year old cookbook ‘The Complete Confectioner’ by Hannah Glasse. Back then you could not buy gelatin at the shops, you had to make your own. So join me on that journey of making and then taste testing a grand trifle.

Naples Biscuits

older days recipe ann reardon
Put a pound of fine sugar to three quarters of a pound of very fine flour, sift it three times

Then add six eggs well beat. Add a spoonful of rose water but take care that they are not made up too wet.

Macaroons

macaroons ann reardon how to cook that
Take a pound of almonds scald and blanch them dry them in a cloth then pound them in a mortar.
To the almonds add an equal quantity of sugar, the whites of four eggs and a little milk beat all well together.
Shape them round upon wafer paper and bake them in a gentle oven on tin plates.

Bride Cake

ann reardon how to cook that brides cake
First work the butter with vour hand to a cream then beat in your sugar a quarter of an hour.
Beat the whites of your eggs to a very strong froth mix them with your sugar and butter.
Beat the yolks half an hour at least and mix them with your cake.
Then put in your flour mace and nutmeg and keep beating.
Put in your brandy and beat the currants and almonds lightly in.
Bake in a tin for three hours.

Currant Jelly

older days cooking recipe
To make Currant Jelly put them into a pan and mash them, put in a little water and boil them to a mummy. Strew it on a sieve and press out all the juice of which to make your jelly.

To every pint of juice put a pound of double refined sugar put them in your preserving pan set it over a charcoal fire and keep it stirring till it is a jelly which you will know by taking a little out to cool.

Raspberry Jam

200 year old recipe ann reardon
Press out the water from the raspberries and to every pound of raspberries take one pound of sugar
Put in a pan over the fire but keep them stirring lest they burn. Fill your glasses or pots covering them with thin white paper whilst it is hot, when cold tie them over with other paper.

Jelly

I baked 2 chickens at 150C (302 degrees Fahrenheit) for 3 hours in baking bags with 1/2 cup of water in each bag. Then drained the liquid into a bowl and placed it in the fridge.

When cold take off the fat at top. Then take two quarts of this jelly, add to that one quart of mountain wine, the juice of six large lemons, half a pound of double refined sugar and the whites of six eggs. (note: I think these may have been supposed to be whisked before adding).

Mix all together let it boil, run it through a jelly bag into a bowl

Grand Trifle

Grand trifle 18th century cooking
To make a grand Trifle Take a very large deep dish Fill the dish about half the depth with jelly.
When it begins to jelly have ready some Naples biscuits macaroons and the brides cake, break an equal quantity of these in pieces and stick them in the jelly before it be stiff all over very thick.

Pour over that a quart of thick sweet cream then lay all round currant jelly, raspberry jam and some jelly all cut in little pieces with which garnish your dish thick all round intermixing them. Lay on them macaroons and the cake being first dipped in sack

Take two quarts of the thickest cream you can get, sweeten it with double refined sugar, grate into it the rind of three large lemons and beat it up with a whisk. Lay it in your dish as high as you can possibly raise it.

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

18 Comments View Comments

  1. Rating: 5

    Me and my mom made the Macaroons
    They were delicious!
    But very chewy, if we were to use baking soda or powder
    how much would we need(grams)

  2. Rating: 5

    I’d love to see you try to make this again! From my understanding, in order to purify the gelatin using the egg white, it has to be whipped a bit (just enough to loosen it) and then the mixture needs to be boiling vigorously to produce a kind of scum on the top that you then skim off. I wonder if that would make a difference in the gelatin tasting “cleaner”!

  3. Rating: 5

    Can you please translate this recipe to American measurements. Thank you! Ps I have not actually tried this recipe

  4. Rating: 5

    I have not actually made this but I love your videos can you make some more 200 year old videos. Thank you

    Ps I am only 9 so stuff may be spelled wrong

  5. Rating: 5

    Hi Ann! Love your videos! I wanted to ask what is the modern recipe/ratios for the bride cake?

  6. Rating: 5

    .

  7. Rating: 5

    Ann,I just loooooooooooooooooooooooooooooooove everything you bake ,it is just amazing!

    • Ann

      Thanks so much Leah

  8. Rating: 3.5

    We really enjoy watching you and find it extremely interesting, but PLEASE stop with the supposedly English accent. It is irritating and deflects from a very enjoyable program.
    Thank you.
    Regards,
    An English viewer
    Michelle

    • I will point out that she speaks with an Australian accent. I don’t think it’s fake English (or the Queens English at least) I will also point out I am no expert on this subject. I had read about Ann and her family in the “about” section on this website.
      On that note I too love your videos. Thank you

  9. Rating: 5

    Ann, I know I’m late but would it be possible to get a modern version of these recipes? I wanted to try making the biscuits and macaroons separately

    • Ann

      macaroons: 453g almond meal, 453g sugar, 4 egg whites and a little milk beat all well together.
      Shape them round upon wafer paper and bake them in a gentle oven on tin plates.

  10. Rating: 5

    Oops I meant me not md silly me

  11. Rating: 5

    Ann, your videos make me so happy when I’m watching them even if me and my older brother have just had a fight you always cheer me up and you really inspire me to do more things but it’s sad because I’m quite young so I cant bake yet but watching your videos is just as good. Sometimes at the weekend md and my mum make really yummy rocky road and I was thinking if I could mix it up a bit and add some caramel in. Do you think this would work? And is it safe?

  12. Rating: 5

    Do you think using almond meal would work in the macaroons? Also how much butter in the Bride Cake?

  13. Rating: 5

    Also can you do some more debunking videos please? ?

  14. Rating: 5

    Ann! This is the first time I’ve ever commented on ur vids so I dont know what to say but I love ur vids soo much u are the best Youtuber ever! U inspire us all Ann!

  15. Rating: 3

    This recipe reminds me of the Friends episode when Rachel made trifle for Thanksgiving. She accidentally stuck two pages together and put roast beef and mashed potatoes in with the cake, cream and jelly. Joey of course loved it.

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