Gelee de Vin aux Amandes, a la Charlotte
Make the wine jelly [see recipe: Wine Jelly with Cream a la
Mabel✪ Wine Jelly with Cream a la Mabel]. Put half inch of the jelly at the bottom of a ring mould,
decorate with roses made of almond paste, one after another, until
the mould is lined; cover carefully wfith the jelly that is very cold
and beginning to settle, fill up the mould with charlotte. To
half cup milk half cup powdered sugar, two cups whipped cream,
three tablespoons dissolved Cox’s gelatine. Put gelatine, sugar,
and milk together in a saucepan, add one tablespoon brandy;
last add the whipped cream. Leave on the ice until ready to
serve. Dip in warm water and turn out on a paper doily. Serve
with whipped cream.
Cream of Port Wine, a la Charlotte
Creme de Vin d’ Oporto, a la Charlotte
Maraschino cherries for decoration, two cups whipped cream,
six tablespoons dissolved Cox’s gelatine, four tablespoons sugar,
one cup port wine.
How to Make It. Glaze mould with lemon aspic, decorate
with the maraschino cherries and cream, cut the cherries in thin
slices, fill the centre of each with a dot of whipped cream, put aspic
on the top; fill.
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
369
Filling. Put a cup of port wine in the saucepan, add six table¬
spoons dissolved Cox’s gelatine, a little red coloring, and sugar
to taste — about four tablespoons. Stir until it commences to
thicken, then add the whipped cream, fill the mould through a
paper tube, put some lemon aspic all around the filling, leave on
ice until ready to serve.
Dip in warm water and turn out on a paper doily. Serve with
whipped cream as a dessert for luncheon or dinner.
Port Wine with Charlotte Russe, a la Gimo
Vin d’ Oporto, Charlotte Russe, a la Gimo
Make a quick sponge cake [see recipe: Quick Sponge Cake].
Spread very thin and bake, cut the cake in halves, fill and roll.
Filling. One cup port wine thickened with two tablespoons
cornstarch dissolved in half cup water, two tablespoons gelatine,
four tablespoons sugar, two tablespoons brandy. Color with
red coloring, roll. When cold, cut in thin slices. Decorate a ring
mould with vertical strips. Fill with the charlotte russe.
Charlotte Russe. Half cup milk, half cup powdered sugar,
two cups whipped cream, five tablespoons dissolved Cox’s gelatine,
Put milk, gelatine, and sugar in a saucepan; add the whipped cream
(flavored with one tablespoon brandy).- Fill, leave on ice until
ready to serve.
Dip in lukewarm water and turn out on a paper doily. Serve
with whipped cream.
Lemon Sponge in Aspic, a la Victoria
Pate mo lie au Citron, en Aspic, a la Victoria
Four eggs, six tablespoons dissolved Cox’s gelatine, half cup
sugar, juice and rind of a lemon.
How to Make It. Stir sugar and yolks to a souffle, add lemon
juice and rind. Cook in a double boiler on stove until thickened,
then add gelatine and the whites of eggs — beaten to a stiff froth.
Fill the ring mould that has been glazed with aspic and decorated
with white and pink cream, leave on the ice until ready to serve.
Dip in warm water and turn out on a paper doily. Serve with
whipped cream.
Lemon Snow Pudding with Raspberry, a la New York
Pouding de Neige, au Citron et aux Framboises, a la New York ✪ Chartreuse of Peach, a la Thyra
Page 539 · 6 recipe records on this page
Presented as published in 1918. 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
Gelee de Vin aux Amandes, a la Charlotte
Make the wine jelly [see recipe: Wine Jelly with Cream a la Mabel]. Put half inch of the jelly at the bottom of a ring mould, decorate with roses made of almond paste, one after another, until the mould is lined; cover carefully with the jelly that is very cold and beginning to settle, fill up the mould with charlotte. To half cup milk half cup powdered sugar, two cups whipped cream, three tablespoons dissolved Cox’s gelatine. Put gelatine, sugar, and milk together in a saucepan, add one tablespoon brandy; last add the whipped cream. Leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream.
Cream of Port Wine, a la Charlotte
Creme de Vin d’ Oporto, a la Charlotte
Maraschino cherries for decoration, two cups whipped cream, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, one cup port wine.
How to Make It. Glaze mould with lemon aspic, decorate with the maraschino cherries and cream, cut the cherries in thin slices, fill the centre of each with a dot of whipped cream, put aspic on the top; fill.
Filling. Put a cup of port wine in the saucepan, add six tablespoons dissolved Cox’s gelatine, a little red coloring, and sugar to taste — about four tablespoons. Stir until it commences to thicken, then add the whipped cream, fill the mould through a paper tube, put some lemon aspic all around the filling, leave on ice until ready to serve.
Dip in warm water and turn out on a paper doily. Serve with whipped cream as a dessert for luncheon or dinner.
Port Wine with Charlotte Russe, a la Gimo
Vin d’ Oporto, Charlotte Russe, a la Gimo
Make a quick sponge cake [see recipe: Quick Sponge Cake]. Spread very thin and bake, cut the cake in halves, fill and roll.
Filling. One cup port wine thickened with two tablespoons cornstarch dissolved in half cup water, two tablespoons gelatine, four tablespoons sugar, two tablespoons brandy. Color with red coloring, roll. When cold, cut in thin slices. Decorate a ring mould with vertical strips. Fill with the charlotte russe.
Charlotte Russe. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons dissolved Cox’s gelatine, Put milk, gelatine, and sugar in a saucepan; add the whipped cream (flavored with one tablespoon brandy).- Fill, leave on ice until ready to serve.
Dip in lukewarm water and turn out on a paper doily. Serve with whipped cream.
Lemon Sponge in Aspic, a la Victoria
Pate mo lie au Citron, en Aspic, a la Victoria
Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon.
How to Make It. Stir sugar and yolks to a souffle, add lemon juice and rind. Cook in a double boiler on stove until thickened, then add gelatine and the whites of eggs — beaten to a stiff froth. Fill the ring mould that has been glazed with aspic and decorated with white and pink cream, leave on the ice until ready to serve.
Dip in warm water and turn out on a paper doily. Serve with whipped cream.
Lemon Snow Pudding with Raspberry, a la New York Pouding de Neige, au Citron et aux Framboises, a la New York
Records on this page
Wine Jelly with Cream a la MabelWine Jelly with Almonds a la CharlotteChartreuse of Peach, a la ThyraCharlotte RusseLemon Sponge in Aspic, a la VictoriaLemon Snow Pudding with Raspberry, a la New York