Some Trifle Recipes from the Regency Era to Try In 1809, Jane Austen, her mother, her sister, and family friend Martha Lloyd moved into Chawton cottage. None of Jane’s work had been published prior to the move, and the time she spent at here was the most prolific and productive of her life. It was there that she revised Sense and Sensibility and Pride and Prejudice, which she had written some years earlier, and then wrote Mansfield Park, Emma and Persuasion. It was also while in this house that Martha Lloyd (who would later marry Jane’s brother, Admiral Sir Francis Austen) compiled her household book, which contained recipes from friends and relations (including the Austen ladies) for everything from pudding and fish sauce to home remedies for shoe black and to alleviate “Hooping Cough”. That book, now in the possession of the Jane Austen Memorial Trust contains the following recipe: A Trifle Take three Naple biscuits. Cut them in slices. Dip them in sack. Lay them on the bottom of your dish. Then make a custard of a pint of cream and five eggs and put over them. Them make a whipt syllabub as light as possible to cover the whole. The higher it is piled, the handsomer it looks. -From Martha Lloyd’s Household Book A Whipt Syllabub Take a pt of cream with a spoonfull of orange flower water 2 or 3 ounces of fine sugar ye juice of a lemon ye white of 3 eggs wisk these up
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