Charlotte Eusse
From Handbook of practical cookery, 1886
Serves 2
Ensure not to beat down the froth while stirring.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 123. The excerpt below is the record exactly as published.
Charlotte Eusse.— One half pint of double cream, one half ounce of gelatine, one half gill of cold water, one ounce of sugar, one tea-spoonful of essence of vanilla, white of one egg, one quarter pound of lady-fingers, one dozen candied cherries
Cook this with the app: pantry check, scaling, and the assistant.