Charlotte Russe with Pistachios. — This is prepared with
coloured glazed biscuits, half white and half a light green,
made with pistachios. Cut each biscuit in a slanting direction
to the height and length of the Charlotte-mould. Put in the
pieces of biscuit, letting them lean slightly against the sides
of the mould, alternately varying the shades. The mould
should have a layer of paper and then one of biscuits put at
the bottom previous to the pieces being put in. Put the
mould in the ice-tub an hour before required for table, and
then about fifty minutes afterwards, or just before it is served,
fill it up with some bavaroise preparation, made with a puree
of pistachios, diluted with plain syrup perfumed with orange-
flowers, and glued with gelatine or white of egg, and thickened
a little on the ice by stirring it ; then add some well-whipped
cream to it, say 3 tumblerfuls. The cream should be added
slowly and a little at a time, and be well mixed in each time.
When the mixture is firm enough, turn the Charlotte out on to
a bottom of gum paste, the top being decorated with small
beads of icing sugar put on with a cornet (see Piping). Garnish
the base with either chopped jelly or jelly croutons, spread
a layer of marmalade over the top of the Charlotte, and place
round the rim small glazed bouehees of biscuit, with chopped
jelly or cream put in the centre of the circle.
French Charlotte. — (1) Scoop the centre out of an almond sponge
cake, leaving' the bottom and sides about tin. thick. Put Mb.
of macaroons in a basin with some sherry, and soak them well.
Whip to a stiff froth 1 pint of cream. Put the soaked maca-
roons at the bottom of the sponge-cake mould, then spread a
thick layer of preserve over them and fill up with the cream,
piling it high in the centre. Ornament the edge and all
round the cake with icing by squeezing it through a
cornet✪ French Charlotte. Stand the Charlotte in a glass dish, and serve it when
ready.
(2) Line a dome-shaped mould with slices of genoa cake,
whisk with an egg-beater a sufficient quantity of curds to fill
the mould, sweeten them to taste with caster sugar, and flavour
with any kind of essence. Pour the whipped curds into
the mould and pack it in pounded ice and salt until firm.
When ready to serve turn the Charlotte out on to a fancy dish,
ornament it tastefully with sweetmeats, or leave it plain.
Italian Charlotte. — Peel about 21b. of pears, cut them into
quarters, remove their cores, put them into a lined saucepan
with \ pint of white wine, the tliinly-pared rind of half a lemon,
a small piece of stick cinnamon, and sweeten to taste with
caster sugar. Cook them over a slow fire. Line the bottom
and sides of a dome-shaped mould with lady’s fingers, arranging
them in the form of a star or rosette at the bottom, and packing
them closely together at the sides. When the pears are tender,
remove the piece of cinnamon and lemon-peel, add J pint of
whipped cream, with Joz. of dissolved gelatine, and turn them
gently into the lined mould. Pack the mould in pounded ice
and salt for two or three hours. When ready to serve, turn
the Charlotte out of the mould on to a dish ; beat 2oz. of caster
sugar with the whites of two eggs✪ Italian Charlotte to a firm, stiff froth, then
spread it over the Charlotte ; garnish with croutons of
apple jelly.
Page 236 · 2 recipe records 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
Charlotte Russe with Pistachios. — This is prepared with coloured glazed biscuits, half white and half a light green, made with pistachios. Cut each biscuit in a slanting direction to the height and length of the Charlotte-mould. Put in the pieces of biscuit, letting them lean slightly against the sides of the mould, alternately varying the shades. The mould should have a layer of paper and then one of biscuits put at the bottom previous to the pieces being put in. Put the mould in the ice-tub an hour before required for table, and then about fifty minutes afterwards, or just before it is served, fill it up with some bavaroise preparation, made with a puree of pistachios, diluted with plain syrup perfumed with orangeflowers, and glued with gelatine or white of egg, and thickened a little on the ice by stirring it ; then add some well-whipped cream to it, say 3 tumblerfuls. The cream should be added slowly and a little at a time, and be well mixed in each time. When the mixture is firm enough, turn the Charlotte out on to a bottom of gum paste, the top being decorated with small beads of icing sugar put on with a cornet (see Piping). Garnish the base with either chopped jelly or jelly croutons, spread a layer of marmalade over the top of the Charlotte, and place round the rim small glazed bouchees of biscuit, with chopped jelly or cream put in the centre of the circle.
French Charlotte. — (1) Scoop the centre out of an almond sponge cake, leaving' the bottom and sides about tin. thick. Put Mb. of macaroons in a basin with some sherry, and soak them well. Whip to a stiff froth 1 pint of cream. Put the soaked macaroons at the bottom of the sponge-cake mould, then spread a thick layer of preserve over them and fill up with the cream, piling it high in the centre. Ornament the edge and all round the cake with icing by squeezing it through a cornet. Stand the Charlotte in a glass dish, and serve it when ready.
(2) Line a dome-shaped mould with slices of genoa cake, whisk with an egg-beater a sufficient quantity of curds to fill the mould, sweeten them to taste with caster sugar, and flavour with any kind of essence. Pour the whipped curds into the mould and pack it in pounded ice and salt until firm. When ready to serve turn the Charlotte out on to a fancy dish, ornament it tastefully with sweetmeats, or leave it plain.
Italian Charlotte. — Peel about 21b. of pears, cut them into quarters, remove their cores, put them into a lined saucepan with \ pint of white wine, the tliinly-pared rind of half a lemon, a small piece of stick cinnamon, and sweeten to taste with caster sugar. Cook them over a slow fire. Line the bottom and sides of a dome-shaped mould with lady’s fingers, arranging them in the form of a star or rosette at the bottom, and packing them closely together at the sides. When the pears are tender, remove the piece of cinnamon and lemon-peel, add J pint of whipped cream, with Joz. of dissolved gelatine, and turn them gently into the lined mould. Pack the mould in pounded ice and salt for two or three hours. When ready to serve, turn the Charlotte out of the mould on to a dish ; beat 2oz. of caster sugar with the whites of two eggs to a firm, stiff froth, then spread it over the Charlotte ; garnish with croutons of apple jelly.
Records on this page
French CharlotteItalian Charlotte