A Trifle. 

Fill a dish with  biscuit  finely broken,  rusk  and  spiced cake,  wet with  wine,  then pour a good  boil'd custard,  (not too thick) over the rusk, and put a  syllabub  over that; garnish with  jelly  and  flowers. 




American Cookery
Amelia Simmons
1798






Northampton


Massachusetts








































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