Charlotte aux Praises

Ingredients

• 3 doz. or more finger-biscuits
• 1 % pint strawberry pulp
• 3 oz. caster sugar
• 1| gill cream
• 1 oz. gelatine

Method

1. 1

   Cut enough finger-biscuits into long triangles to form a rosette at the bottom of a charlotte mould.

2. 2

   Stamp out a small round in the centre and put in a crystallised strawberry or cherry.

3. 3

   Trim the ends and sides of as many biscuits as may be required to line the sides of the mould; place the biscuits close together in an upright position.

4. 4

   Bring the pulp to the boil, sweeten with sugar, and dissolve the gelatine in the pulp.

5. 5

   Rub through a hair sieve, and let cool a little; whip the cream, sweeten with sugar, and mix with the pulp.

6. 6

   Fill up the lined mould with this, but not until it commences to set, and put the mould on the ice.

7. 7

   When thoroughly set turn out onto a folded napkin and serve.

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.

oz. gelatine, 1 oz. caster sugar, about 2 gills wine jelly. Mask the bottom of a plain mould with jelly, ornament with fancifully cut slices of pine-apple, 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, the sides and one end of which must be neatly trimmed before being used for lining. Soak the gelatine in the milk ; let it dissolve over the fire ; whip up the cream, mix with the remainder of pine-apple cut into small dice ; add the sugar and a tablespoonful of pine-apple syrup ; strain the gelatine and milk into the cream ; mix well, and when cool enough pour carefully into the mould. Keep in a cool place until required, turn out, and serve. 1732. Charlotte aux Praises. — 3 doz. or more finger-biscuits, 1 % pint strawberry pulp, 3 oz. caster sugar, 1| gill cream

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