Charlotte Russe

Ingredients

• 1 packet Green’s “ Newstyle’”’ Jelly, Strawberry Flavour
• 4 pint Cold Milk
• about sixpennyworth of Cream
• 12 or more Sponge Fingers as made from Green's Sponge Mixture

Method

1. 1

   Dissolve the Jelly in hot water to make 0.5 pint.

2. 2

   When cool, put some into a mould and arrange Sponge Fingers around the sides.

3. 3

   Gradually stir the Milk into the remaining Jelly, whisk the Cream until stiff, and stir into the mixture.

4. 4

   Spoon into the mould, leave to set, and trim the Fingers if necessary before serving.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 19. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. INGREDIENTS.—l packet Green’s “ Newstyle’”’ Jelly, Stvawberry Flavour, 4 pint Cold Milk, about sixpennyworth of Cream, 12 or more Sponge Fingers as made from Green's Sponge Mixture

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