of flour in with a spoon. As soon as the flour is quite
mixed in the batter is ready, and should be baked forth-
with. Lay a sheet of tissue-paper on the largest baking-
sheet, spread the cake batter on it just deep enough to hide
the paper, and bake about five minutes. Lay the cake
downwards on the table, wet the paper, and take it off. Cut
the cake into strips that will fit inside some tin muffin-rings
and serve as linings, and small pieces to form the bottoms.
Small tumblers or cups may answer as well when there are
no suitable rings. Fill with whipped cream.
(8) Put a little warmed jelly at the bottom of a plain round
Charlotte-mould, pack it in ice, and when the jelly commences
For details respecting Culinary Processes, Utensils,
U M 1 v b n; siT Y
LiBR ARY
LEEDS
Charlottes — continued.
to set decorate that part of the mould with any fruit that
may be desired. Pour in more of the warm jelly to cover
the fruit and let it set firm. Cut a few savoy biscuits into
various shapes, dip them in sweet jelly, and decorate the
sides of the mould with them. Put lib. of ripe strawberry
puree or jam into a basin, and mix in 1 pint of sweet
cream and loz. of dissolved gelatine. Pour this mixture into
the cavity in the mould, cover the top over with a tin,
pack icc on the top, and let it remain until the whole is set
and firm. Turn the Charlotte out of the mould when ready,
and serve.
(9) Soak Joz. of gelatine for ten minutes in just enough
water to cover it. Put 1 pint of rich cream into a bowl
and whip it with a whisk into a stiff froth, add to this loz.
of powdered white sugar and 1 teaspoonful of essence of
vanilla ; then melt the soaked gelatine over the fire, and very
carefully pour it into the whipped cream ; now beat the
white of an egg to a stiff froth, and stir this in, taking
care not to beat down the froth. Then take lib. of savoy
biscuits or lady’s fingers, split them apart if they are joined,
cut the sides of each so that they may fit evenly together,
and line a pint Charlotte-mould with them, placing them
perpendicularly. Take a dozen candied cherries, dip them
in water, and arrange in any pattern at the bottom of a tin.
When the whipped cream and gelatine begin to get a little
firm, pour them very carefully into the mould so as not
to disarrange the wall of biscuits, and put it away in a cool
place to harden. When it has become sufficiently firm
turn out on to a dessert-dish, being careful not to spoil
its shape or to disarrange the cherries on the top.
(10) Bake some sponge cakes in very thin sheets, cut them
into pieces about lOin. long and 4in. wide, roll these into
small cups, and fasten the edges together with white of egg
slightly beaten. Soak ^oz. of gelatine for ten minutes in
just sufficient water to cover it. Put ^ pint of rich cream
into a bowl and whip it with a whisk to a stiff froth, add to
this loz. of powdered white sugar, and 1 teaspoonful of essence
of vanilla ; then melt the soaked gelatine over the fire, and
✪ Charlotte Russe
Page 232 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
of flour in with a spoon. As soon as the flour is quite mixed in the batter is ready, and should be baked forthwith. Lay a sheet of tissue-paper on the largest bakingsheet, spread the cake batter on it just deep enough to hide the paper, and bake about five minutes. Lay the cake downwards on the table, wet the paper, and take it off. Cut the cake into strips that will fit inside some tin muffin-rings and serve as linings, and small pieces to form the bottoms. Small tumblers or cups may answer as well when there are no suitable rings. Fill with whipped cream.
(8) Put a little warmed jelly at the bottom of a plain round Charlotte-mould, pack it in ice, and when the jelly commences
For details respecting Culinary Processes, Utensils,
[illustration: University Library Leeds stamp]
Charlottes — continued.
to set decorate that part of the mould with any fruit that may be desired. Pour in more of the warm jelly to cover the fruit and let it set firm. Cut a few savoy biscuits into various shapes, dip them in sweet jelly, and decorate the sides of the mould with them. Put lib. of ripe strawberry puree or jam into a basin, and mix in 1 pint of sweet cream and loz. of dissolved gelatine. Pour this mixture into the cavity in the mould, cover the top over with a tin, pack icc on the top, and let it remain until the whole is set and firm. Turn the Charlotte out of the mould when ready, and serve.
(9) Soak Joz. of gelatine for ten minutes in just enough water to cover it. Put 1 pint of rich cream into a bowl and whip it with a whisk into a stiff froth, add to this loz. of powdered white sugar and 1 teaspoonful of essence of vanilla ; then melt the soaked gelatine over the fire, and very carefully pour it into the whipped cream ; now beat the white of an egg to a stiff froth, and stir this in, taking care not to beat down the froth. Then take lib. of savoy biscuits or lady’s fingers, split them apart if they are joined, cut the sides of each so that they may fit evenly together, and line a pint Charlotte-mould with them, placing them perpendicularly. Take a dozen candied cherries, dip them in water, and arrange in any pattern at the bottom of a tin. When the whipped cream and gelatine begin to get a little firm, pour them very carefully into the mould so as not to disarrange the wall of biscuits, and put it away in a cool place to harden. When it has become sufficiently firm turn out on to a dessert-dish, being careful not to spoil its shape or to disarrange the cherries on the top.
(10) Bake some sponge cakes in very thin sheets, cut them into pieces about lOin. long and 4in. wide, roll these into small cups, and fasten the edges together with white of egg slightly beaten. Soak ^oz. of gelatine for ten minutes in just sufficient water to cover it. Put ^ pint of rich cream into a bowl and whip it with a whisk to a stiff froth, add to this loz. of powdered white sugar, and 1 teaspoonful of essence of vanilla ; then melt the soaked gelatine over the fire, and
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Charlotte Russe