Recipe: Apple Trifle

Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped CREAM flavored with lemon peel.

Quinces prepared in the same manner are equally as good.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)