Charlotte Carmen

Name: Charlotte Carmen
Yield: 2 servings
Ingredients: eight oz. of stewed tomatoes; four oz. of stewed red-capsicums; a pinch of powdered ginger; three oz. of candied ginger cut into dice; the juice of three lemons; half a pint of hot syrup at 32°; five dissolved gelatine leaves

From A guide to modern cookery, 1909

Serves 2

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 435. The excerpt below is the record exactly as published.

CHARLOTTE CARMEN Line the Charlotte with gaufrettes, and garnish it with the fol- lowing preparation :—eight oz. of stewed tomatoes; four oz. of stewed red-capsicums, a pinch of powdered ginger, three oz. of candied ginger cut into dice, the juice of three lemons, half a pint of hot syrup at 32° (saccharom.), and five dissolved gelatine leaves

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