Charlotte (Berry)
From The National home cook book, 1900
Strain if berries have large seeds.
Presented as published in 1900. 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 National home cook book (1900), page 27. The excerpt below is the record exactly as published.
CHARLOTTE (Berry)—Stew one pint berries—either blueberries, raspberries or blackberries—sweeten to ta i$ ae DESSERTS Se ee mash well, pour boiling hot over soft white bread. Have bread — cut in small thin squares, arrange a layer\in mold or ~ bowl and pour on enough sirup to moisten bread, then an- other layer of bread and sirup. When cold, turn out and _ serve with cream. Berries with large seeds may be strain- ed after stewing. Ba CHARLOTTE RUSSE—Whip a pint of chilled cream very - stiff with one-half cup of powdered sugar and two tea- * spoonfuls of vanilla. Have a chilled bowl with lady fin- ' gers, split, and fill the bowl with the cream. Keep on the ice until wanted. If liked, put°in Moreau brand cherries. ' * CUSTARD (Soft Caramel)—One quart milk, one-half cup sugar, six eggs, one-half teaspoon salt. Put the milk on to boil, reserving a cupful. Beat eggs and add cold milk to boil, reserving a cupful. Beat eggs and add cold milk to them. Stir sugarin small frying pan till it becomes liquid — ~ and just begins to smoke. Stir it into boiling milk, then add beaten eges and cold milk and stir constantly until mixture thickens. Set away to cool. Serve at luncheon in glasses. : CUSTARD—Delicious but inexpensive custard: Beat two - eggs, two tablespoonfuls of sugar, 1% pints milk, pinch salt, ' one-fourth teaspoon of vanilla. Put into cups or molds. Put _ steamer over a pan of cold water and steam 10 minutes af- - ter it begins to boil. Set aside to cool. ' CREAM CUSTARD—One quart cream, four tablespoon- » fuls white sugar, whites-of four eggs; stir sugar in cream » until dissolved; then add whites of eggs without beating. Bake in cups, set in pan half filled with water. Bake in oven until it thickens. ae Always use a double boiler when making custards and ' cereals, both of which burn easily, DANISH DESSERT—Wash but do not pare rhubarb. Cut in pieces and cover with water. Add a good-sized stick of cinnamon. Boil the rhubarb until it is cooked to shreds. Then strain, sweeten to taste
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