Charlotte Glacees
From The encyclopædia of practical cookery, 1890
Serves 19
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 230. The excerpt below is the record exactly as published.
six small Charlotte-moulds, and line them nicely with twelve lady’s-finger biscuits cut cross- wise into halves. Have ready 14 pints of vanilla ice-cream, fill the interiors of the moulds with it, and turn them on to a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six Charlottes, with one macaroon on top of each ; then send immediately to the table. Charlottes Panachees. — Have six Charlotte-moulds lined as for Charlotte Glacees
Cook this with the app: pantry check, scaling, and the assistant.