Banana Charlotte
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 236. The excerpt below is the record exactly as published.
BANANA CHARLOTTE 4 bananas, peeled, mashed, and 1 tablespoon sherry or 1 teaspoon vanilla rubbed through sieve 2% cup powdered sugar 2 oranges 114 tablespoons granulated ¥g pint heavy cream V4 cup cold water Add pulp and juice of oranges to banana pulp. Add lemon juice, sherry, sugar, and gelatine dissolved over boiling water. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.