Charlotte a la St. Jose

Ingredients

• 15 to 20 sponge finger-biscuits
• b pint cream
• ^ gill milk
• 4 oz. preserved pine-apple
• ^ oz. gelatine
• 1 oz. caster sugar
• about 2 gills wine jelly

Method

1. 1

   Mask the bottom of a plain mould with jelly, ornament with fancifully cut slices of pineapple, with half a glace cherry in the centre; pour the rest of the jelly when nearly set on this, let it set on the ice, and line the sides with finger-biscuits.

2. 2

   Soak the gelatine in the milk; let it dissolve over the fire; whip up the cream, mix with the remainder of pineapple cut into small dice; add the sugar and a tablespoonful of pineapple syrup; strain the gelatine and milk into the cream; mix well, and when cool enough pour carefully into the mould.

3. 3

   Keep in a cool place until required, turn out, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 471. The excerpt below is the record exactly as published.

Charlotte a la St. Jose. — 15 to 20 sponge finger - biscuits, b pint cream, ^ gill milk, 4 oz. preserved pine-apple, ^ oz. gelatine, 1 oz. caster sugar, about 2 gills wine jelly

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