Charlotte

Ingredients

• 1 pint of pine-apple syrup
• a little lemon- or orange-zest
• the juice of an orange
• ½ pint of well-whipped cream
• 6oz. or 7oz. of fresh or preserved pineapple
• let it remain for an hour

Method

1. 1

   Dissolve gelatine in the syrup, add zest and orange juice, strain into a sugar-boiler, chill and stir until thick.

2. 2

   Add whipped cream and diced pineapple, pour into a Charlotte mold, and let set for an hour.

3. 3

   Turn out and serve on a dish with a folded napkin.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 235. The excerpt below is the record exactly as published.

J pint of pine-apple syrup, a little lemon- or orange-zest, and the juice of an orange ; strain the liquid into a sugar-boiler, put it in ice, and stir it well so that it will thicken to the density of For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 339 Charlottes — continued. cream ; then remove it from the ice, and add £ pint of well- whipped cream and 6oz. or 7oz. of fresh or preserved pine- apple cut into small dice. Pour this into the Charlotte, and let it remain for an hour

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