Berry Charlotte
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.
Berry Charlotte. Pick over and stew one quart of berries, or small fruits, blueberries, currants, raspberries or black- berries, in one cup of water. Mash well and squeeze through coarse cheese-cloth. Add sugar to taste, and boil again until it almost jellies on the edge. Have a quart or more of soft white bread
Cook this with the app: pantry check, scaling, and the assistant.