Canned Fruit Charlotte

Ingredients

• Stale sponge cake
• Egg whites
• 1 quart can
• 3 tablespoons

Method

1. 1

   Line a glass dish with strips of cake.

2. 2

   Drain the juice from the fruit and pour over as much as the cake will soak up.

3. 3

   Place the fruit evenly over the cake.

4. 4

   Beat the egg whites till stiff and dry, add gradually the sugar, beating all the time, and add enough of the fruit juice to flavor and color.

5. 5

   Heap on the fruit and serve at once.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 55. The excerpt below is the record exactly as published.

CANNED FRUIT CHARLOTTE. Stale sponge cake. Egg whites, 3. Fruit, 1 quart can. Powdered sugar, 3 tablespoons

Cook this with the app: pantry check, scaling, and the assistant.