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To make a Trifle
Take a pinte of thicke Creame, and season it with Sugar and Ginger, and Rosewater, so stirre it as you would them have it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a silver peece or a bowle, and so serve it to the boorde.
-- Thomas Dawson, The Good Huswife's Jewell, 1596
- 750mL heavy cream
- 1.5 tlbsp sugar
- 1.5 tblsp rosewater
- 3/4 tsp ground ginger
- 3 doz wafers to serve
Beat cream along with other ingredients to thicken it up to a dipping consistency. Serve with wafers for dipping.
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