Name: Trifles
Cuisine: American
Ingredients: 1 egg and a tablespoonful of sugar to as much flour as will make a stiff paste; 1 dollar piece and cut it into small round or square cakes; 2 or three at a time into the boiling lard; 1 skimmer and lay them on an inverted sieve to drain; 1 spoonful of jelly on each

Original Recipe

Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper put a spoonful of jelly on each.

1 egg and a tablespoonful of sugar to as much flour as will make a stiff paste
1 dollar piece and cut it into small round or square cakes
2 or three at a time into the boiling lard
1 skimmer and lay them on an inverted sieve to drain
1 spoonful of jelly on each

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1

Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain.
2

When served for dessert or supper put a spoonful of jelly on each.

Trifles

Original Recipe

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