A general name for light, cold, whipped deserts composed of cream with various ingredients, such as Fools and Syllabub.
John Florio's dictionary of 1578 describes 'Trifle' "a kinde of clouted creame called a foole", while the Archimagirus Cookery of 1658 advises to make trifle with "Boiled cream and rose water and sugar, and a little rennet, and stew them together."
Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);
To make a Triffel.
Take a quart of the best and thickest cream, set it on the fire in a clean skillet, and put to it whole mace, cinamon, and sugar, boil it well in the cream before you put in the sugar; then your cream being well boiled, pour it into a fine silver piece or dish, and take out the spices, let it cool till it be no more than blood-warm, then put in a spoonful of good runnet, and set it well together being cold scrape sugar on it, and trim the dish sides finely.
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