Charlotte Russe with Pine-apple Flavouring
From The encyclopædia of practical cookery, 1890
Serves 6
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 235. The excerpt below is the record exactly as published.
Charlotte Russe with Pine-apple Flavouring'. — Line a Charlotte-mould with paper, and arrange some finger biscuits (savoy) at the bottom and sides so as to form a rosette, putting the biscuits on their glazed side. Cut straight, on ends and sides, some other biscuits, having them as long as the height of the mould ; arrange these biscuits, standing up, close together round, and slightly leaning against the sides, laying them on also with their glazed side ; then put the mould in ice. Next prepare a mixture of loz. of gelatine dissolved in J pint of pine-apple syrup, a little lemon- or orange-zest, and the juice of an orange
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