This is Alice’s recipe for, trifle, as found in her cookbook~ Us Two Cookbook~ Jennie B Williams, from 1909- Gaskell-Odlum-Stabler Limited, Thomson Stationary Co. Limited, Vancouver, BC.
Any kind of stale cake, sponge or pound cake preferred, one tablespoon of wine (sherry), one tablespoon of brandy (Alice loved a shot of brandy!), strawberry, or raspberry jam, one half-pint of cream, one and one-fourth cup of blanched almonds. In a dish put first a layer of cake, then a little brandy, then jam, then cake, wine and nuts, also a little cream whipped; begin again as before, then add a few macaroons and make a wall of lady fingers. After all the cake and wine are used, over the top put plenty of whipped cream (stiff).
Alice and Grace