Berry Charlotte
From The school kitchen textbook, 1915
Use blueberries, raspberries, or blackberries.
Presented as published in 1915. 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 The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
Berry Charlotte Use blueberries, raspberries, or blackberries. Stew one quart of berries in one cup of water for ten minutes. Mash well and turn into a coarse cheesecloth strainer, laid over a granite pan. Twist the corners together and squeeze out the juice. Add sugar to taste, and boil again until it almost jellies on the edge. Put a layer of thin, soft white bread
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