Charlotte Panachees
From The encyclopædia of practical cookery, 1890
Serves 4
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.
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, fill them with I pint of vanilla ice- cream, then turn them on to six cold dessert-plates. Take a pastry-bag, slide down in it a fancy-shaped tube, and pour into it 1 pint of whipped vanilla cream ; press a little of this on to the top of the Charlottes, arrange over them six macaroons
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