Charlotte a la Suisse
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 472. The excerpt below is the record exactly as published.
Charlotte a la Suisse. — Line a charlotte mould with red wine jelly about a quarter-inch think, and place it on the ice to set ; then stamp out a cross from the centre of jelly ; remove it and fill the cavity with white cream or bavaroise. Line the sides of the mould with evenly cut slices of Genoise pastry or finger-biscuits. Fill up with alternate layers of vanilla cream and strawberry cream
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