Cantaloupe Charlotte

Ingredients

• a thin sheet of stale sponge cake
• a generous quarter of a package of gelatine
• a scant half-cupful of sugar
• two table-spoonfuls of sherry
• the yolks of two eggs
• two quarts of whipped cream
• one-third of a cupful of cold water
• a quarter of a cupful of boiling water
• half a cupful of pistachio nuts
• the whites of the two eggs
• a pint of cream
• two table-spoonfuls of sugar

Method

1. 1

   Cut a thin sheet of stale sponge cake into strips and line a three-pint melon-mould.

2. 2

   Soak gelatine in cold water for 2 hours.

3. 3

   Prepare cream with sugar, sherry, and egg yolks.

4. 4

   Dissolve gelatine in boiling water and strain into the cream.

5. 5

   Stir until thick, then pour into the mould.

6. 6

   Chill for 2 hours.

7. 7

   Before serving, chop pistachio nuts and beat egg whites.

8. 8

   Turn out the charlotte, cover with beaten egg whites, and sprinkle with nuts.

9. 9

   Serve with whipped cream around it.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 381. The excerpt below is the record exactly as published.

Cantaloupe Charlotte. Cut a thin sheet of stale sponge cake into strips long enough to run the length of a three-pint melon-mould, and lit these strips closely into such a mould. It is a good plan, yet not an absolute necessity, to dip their edges into the white of an egg that has been beaten a little, for this will keep the pieces of cake together. Make a cream of a generous quarter of a package of gelatine, a scant half-cupful of sugar, two table-spoonfuls of sherry, the yolks of two eggs, and two quarts of whipped cream. Soak the gelatine for two hours in one-third of a cupful of cold water. Have the whipped cream in a bright tin pan, and after placing it in another pan of ice- water, — have plenty of ice, — sprinkle the sugar and pour the wine into it, and add the yolks of the eggs, well beaten. Pour a quarter of a cupful of boiling water over the gelatine, and when the latter is completely dissolved, strain the liquid into the cream. Stir the mixture at the bottom part of the pan until it begins to thicken, and then stir all the froth at the top into it. When the cream has become so nearly solid that it will scarcely flow, pour it into the lined mould. Set away on ice for two hours. Just before serving-time chop half a cupful of pista- chio nuts very fine, and beat the whites of the two eggs to a froth, — not extremely dry. Turn the charlotte out upon a dish, and after covering it with the beaten eggs, sprinkle thickly with the chopped nuts. Have a pint of cream, two table-spoonfuls of sugar

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