Strawberry Trifle Recipe

This strawberry trifle recipe is perfect for spring. With strawberries coming into season, what better time to celebrate than with a recipe that is just as good now, as it was when it first came out.

This strawberry trifle recipe is perfect for spring. With strawberries coming into season, what better time to celebrate than with a recipe that is just as good now, as it was when it first came out.

This recipe comes to us from the fine folks at Eagle Brand, and was originally published in the January 1964 issue of ‘Good Housekeeping’ magazine. Sadly, we do not have a scan of the rest of the ad, but we at least do have a picture of what it should look like! That is really the most important part.

Now if you did not know, trifles have been around for ages. The first known recipe for one was printed over in England, back in 1596, in a book called “The good huswife’s Jewell” by Thomas Dawson. Now how is that for retro?! Then you have all the crazy new style of trifle that people are making. They took and added jelly (or gelatin) and thought they were being creative. Unfortunately, they really aren’t. The first trifle’s using jelly actually date back to 1747. So take that fancy food-snob blogger people’s. I’m kidding. But it is amusing to me that people think that they came up with these ides that are new, and they have already been done a few hundred years ago.

So enjoy your classic recipe for the strawberry trifle, and let us know how much you enjoyed it in the comments.And now your recipe…

Strawberry Trifle Recipe

Ingredients

  • 3 eggs, separated
  • 1 can (1 1/3 cups) Borden’s Eagle Brand Sweetened Condensed Milk
  • 1 tablespoon grated lemon rind
  • ½ cup lemon juice
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 1 ½ cups shredded coconut
  • 1 package (10 oz) frozen sliced strawberries, thawed and drained
  • 8 baked tart shells, cooled

Instructions

  1. Beat egg yolks until thick and lemon-coloured.
  2. Gradually add Eagle Brand Sweetened Condensed Milk while continuing to beat. Add lemon rind and juice; blend well.
  3. Beat egg whites and cream of tartar until soft peaks form; gradually beat in sugar. Fold into lemon mixture.
  4. Gently fold in 1 cup coconut and drained strawberries. Spoon into shells. Sprinkle with remaining coconut.
  5. Garnish with whole strawberries or maraschino cherries. Chill.
http://retromeals.com/2015/05/strawberry-trifle-recipe/

 This recipe was originally archived by The Old Recipes Compendium

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