NUT MEAT CHARLOTTE.
Line the molds the same as for No. 604. Soak
two ounces of gelatin in a little cold water. Take
one quart of ripe berries, rub through a sieve and
mix with one pouud of powdered sugar. Beat
i^ pints of double cream✪ Strawberry Charlotte to a firm froth. Dis'
solve the gelatin on the fire, add to the crushed
fruit; stir this mixture on ice till it begins to set,
and mix lightly with the whipped cream. Fill
into the lined molds and set on ice till firm. Turn
from the molds. Serve decorated with whipped
cream and some nice ripe berries.
The same combination may be used without
lining, for large fancy Charlottes, and the case
may be built around the cream after it is turned
from the mold. (See No. 598.)
68
PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICBS AND SWEETMEATS.
A plainer Charlotte of this kind can be made
by adding ripe berries to the Charlotte Russe
mixtures Nos. i, 2, or 3 (the strawberries cut in
halves or quarters; the raspberries left whole),
and filled into the molds as usual. Or, if served
in the cases, some sweetened berries may be
placed in the bottom, and the case filled with the
mixture No. 4, which contains no gelatin.
Ripe fresh peaches or apricots, cut in small dice
and sweetened, may be substituted for berries,
naming them PEACH or APRICOT CHAR-
LOTTE.
Other combinations may be made by adding
crushed macaroons, browned almonds, or other
nut meats, to peaches and apricots; or by using
other preserved fruits or French fruits glaces,
giving the Charlotte the appropriate names.
608.— FROZEN CHARLOTTE RUSSE.
Line the Charlotte mold same as for No. 604,
and fill with the whipped cream No. 602✪ Frozen Charlotte Russe. Set
the Charlottes in the ice cave or freezing box for
two hours.
To serve : turn from the molds, ice with Fond-
ant icing, and decorate with cherries and angelica,
or with a bright red jelly.
Another way is to decorate with whipped cream
in two colors, pink and white, like No. 604.
609.— CHARLOTTE WITH MACAROONS.
CHARLOTTE WITH ALMONDS.
CHARLOTTE WITH NUTS.
CHARLOTTE WITH MERINGUES.
PONCE DE LEON CHARLOTTES.
Prepare the mixture No. 600. Add two ounces
of crushed macaroons, flavor vanilla, fill into
forms, and set on ice.
Prepare small macaroons, decorate each with
royal icing. Unmold the cream, place a border
of whipped cream around; set the macaroons
around the Charlotte and one on top of the
cream, and finish the decoration with more whip-
ped cream in fancy design.
.Charlottes with almonds, nuts, and meringues
may be made in the same manner, using small
macaroons, wafers or meringues for side decora-
tion.
610.— CHARLOTTE GLACE.
Line a dome-shaped meld with a pink colored
jelly, as indicated in No. 596. Flavor the jelly
maraschino or port wine. After the lining is
firmly set, fill with mixture No. 599 or 601, and
set on ice till the cream becomes firm.
To serve: dip the mold in warm water for a
moment, and turn carefully on a shallow dish. De-
corate with whipped cream and small macaroons.
611.— CHARLOTTE BELLEVUE.
Line the molds with a clear wine jelly. Deco-
rate the bottom with a star or any other fancy
design of angelica and cherries. Fasten the fruit
to the sides by dipping in some jelly. When the
lining is set, fill the centre with a pink colored
Charlotte Russe or Bavarian Cream, flavored
strawberry or maraschino. Set on ice till firm;
unmold, and serve in the same manner as Char-
lotte Glace No. 610.
Another way of making this Charlotte, is to fill
some clear wine jelly into the bottom of the mold,
decorate with fruit; put in a cake lining, as
described in No. 604; fill with the Charlotte mix
ture; let set, and serve with the jelly part on
top and the sides decorated with whipped cream.
612.— BAVARIAN CREAM.
CREMES BAVAROIS.
VANILLA BAVARIAN CREAM.
CHOCOLATE BAVARIAN CREAM.
I pint of plain cream, i pint of double cream,
10 yolks, 8 ozs. of sugar, x)^ ozs. of gelatin,
vanilla flavor.
Page 80 · 3 recipe records on this page
Presented as published in 1907. 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
NUT MEAT CHARLOTTE. Line the molds the same as for No. 604. Soak two ounces of gelatin in a little cold water. Take one quart of ripe berries, rub through a sieve and mix with one pouud of powdered sugar. Beat i^ pints of double cream to a firm froth. Dissolve the gelatin on the fire, add to the crushed fruit; stir this mixture on ice till it begins to set, and mix lightly with the whipped cream. Fill into the lined molds and set on ice till firm. Turn from the molds. Serve decorated with whipped cream and some nice ripe berries.
The same combination may be used without lining, for large fancy Charlottes, and the case may be built around the cream after it is turned from the mold. (See No. 598.)
A plainer Charlotte of this kind can be made by adding ripe berries to the Charlotte Russe mixtures Nos. i, 2, or 3 (the strawberries cut in halves or quarters; the raspberries left whole), and filled into the molds as usual. Or, if served in the cases, some sweetened berries may be placed in the bottom, and the case filled with the mixture No. 4, which contains no gelatin.
Ripe fresh peaches or apricots, cut in small dice and sweetened, may be substituted for berries, naming them PEACH or APRICOT CHAR- LOTTE.
Other combinations may be made by adding crushed macaroons, browned almonds, or other nut meats, to peaches and apricots; or by using other preserved fruits or French fruits glaces, giving the Charlotte the appropriate names. 608.— FROZEN CHARLOTTE RUSSE.
Line the Charlotte mold same as for No. 604, and fill with the whipped cream No. 602. Set the Charlottes in the ice cave or freezing box for two hours.
To serve : turn from the molds, ice with Fondant icing, and decorate with cherries and angelica, or with a bright red jelly.
Another way is to decorate with whipped cream in two colors, pink and white, like No. 604.
609.— CHARLOTTE WITH MACAROONS. CHARLOTTE WITH ALMONDS. CHARLOTTE WITH NUTS. CHARLOTTE WITH MERINGUES. PONCE DE LEON CHARLOTTES. Prepare the mixture No. 600. Add two ounces of crushed macaroons, flavor vanilla, fill into forms, and set on ice.
Prepare small macaroons, decorate each with royal icing. Unmold the cream, place a border of whipped cream around; set the macaroons around the Charlotte and one on top of the cream, and finish the decoration with more whipped cream in fancy design.
.Charlottes with almonds, nuts, and meringues may be made in the same manner, using small macaroons, wafers or meringues for side decoration.
610.— CHARLOTTE GLACE. Line a dome-shaped meld with a pink colored jelly, as indicated in No. 596. Flavor the jelly maraschino or port wine. After the lining is firmly set, fill with mixture No. 599 or 601, and set on ice till the cream becomes firm.
To serve: dip the mold in warm water for a moment, and turn carefully on a shallow dish. Decorate with whipped cream and small macaroons. 611.— CHARLOTTE BELLEVUE. Line the molds with a clear wine jelly. Decorate the bottom with a star or any other fancy
design of angelica and cherries. Fasten the fruit to the sides by dipping in some jelly. When the lining is set, fill the centre with a pink colored Charlotte Russe or Bavarian Cream, flavored strawberry or maraschino. Set on ice till firm; unmold, and serve in the same manner as Charlotte Glace No. 610.
Another way of making this Charlotte, is to fill some clear wine jelly into the bottom of the mold, decorate with fruit; put in a cake lining, as described in No. 604; fill with the Charlotte mix ture; let set, and serve with the jelly part on top and the sides decorated with whipped cream.
612.— BAVARIAN CREAM. CREMES BAVAROIS. VANILLA BAVARIAN CREAM. CHOCOLATE BAVARIAN CREAM. I pint of plain cream, i pint of double cream, 10 yolks, 8 ozs. of sugar, x)^ ozs. of gelatin, vanilla flavor.
Records on this page
Strawberry CharlotteBavarian CreamFrozen Charlotte Russe