Charlotte Russe with Pineapple

Ingredients

• a cupful of white sugar
• one-half teacupful of water
• a pineapple cut in slices
• a pint of cream
• a little jelly
• lady's-fingers

Method

1. 1

   Stew pineapple with sugar and water until tender, then rub through a sieve and place on ice.

2. 2

   When cold, add whipped cream and nuts, and pour into glasses lined with lady's-fingers.

3. 3

   Put jelly in the center of each.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 222. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE WITH PINEAPPLE. Peel and cut a pineapple in slices, put into a stew-pan with a cupful of white sugar and one-half teacupful of water; stew until it is quite tender, then rub it through a sieve, place it upon ice. When cold add a pint of cream well whipped, a few pieces of nuts, and pour it into glasses lined with lady's-fingers standing lengthwise. Put in center of each a little jelly

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