Recipe: Lemon Trifle

The juice of two lemons and grated peel of one, one pint of CREAM, well sweetened and whipped stiff, one cupful of sherry, a little nutmeg. Let sugar, lemon juice and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan and whip gradually into the frothed CREAM. Serve very soon heaped in small glasses. Nice with cake.

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