Charlotte of Plasmon

Ingredients

• 12 Savoy biscuits
• f pint Plasmon stock
• 15 drops essence vanilla
• 1 os. sugar
• 1 os. gelatine
• violets
• angelica
• 2 teaspoonfuls jelly

Method

1. 1

   Put into a round tin about 2 teaspoonfuls jelly and allow it to set; line the tin with Savoy biscuits trimmed nicely.

2. 2

   Whisk Plasmon stock until stiff; add essence, sugar, and gelatine dissolved in 1 tablespoonful water; fill the centre of the tin and allow to set.

3. 3

   Turn onto a dish and decorate to taste with violets and angelica.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 18. The excerpt below is the record exactly as published.

i os. gelatine ; 1 gill Plasmon stock. Method. — Mix the Plasmon with warm water into a smooth paste, stir over the fire till it boils ; add the gelatine till all is well dissolved, strain and sweeten and flavour. When set, turn jelly on to a flat dish, place a thick layer of bananas cut lengthways in slices on top of the jelly ; sprinkle lemon juice and sugar on the fruit ; take 1 gill cold Plasmon stock, whip into a stiff cream ; sweeten, flavour, colour, if desired, and pile high on the dish just before serving. Decorate sides of the dish with Savoy biscuits standing up. 80. PLASMON FANCY SWEET. — Ingredients : 12 sponge fingers ; 2 bananas , or other fruit i7i season ; 1 gill cold Plasmon stock. Method. — Arrange the sponge fingers prettily in a glass dish, peel and slice the fruit, and pile high in the centre of sponges ; whip the stock to a stiff cream, sweeten and flavour to taste, and put over the sweet in pieces to give a rocky appearance. Decorate with preserved cherries and angelica. 81. CHARLOTTE OF PLASMON. — Ingredients : 12 Savoy biscuits ; f pint Plasmon stock ; 15 drops essence vanilla ; 1 os. sugar ; \ os. gelatine ; violets ; angelica ; 2 teaspoonfuls jelly

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