Banana Charlotte
From Fifty dinners, 1895
A simple but pleasant sweet dish.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 35. The excerpt below is the record exactly as published.
a thin piece of bread to fit the bottom of the mould which will form the top of the charlotte, butter it on both sides, and put it into the mould ; now line the inner wall of the mould with moderately thin strips of bread and butter, buttered on both sides ; that is to say, cover both the inverted top and sides of the mould, making a case of bread and butter as it were. Within the 78 FIFTY DINNERS. case place layers of strips of bananas, prepared as for banana pudding, with apricot jam spread between each layer, and lemon-juice sprinkled over them all, with a good allowance of white sugar
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Cook this with the app: pantry check, scaling, and the assistant.