Chartreuse à la Reine
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.
Chartreuse a la Reine Line a plain round mould with pale calfs-foot jelly with alternate squares of lemon jelly coloured red and squares of jelly mixed with cream in a chess- board pattern. Decorate the top, as in the plate, with jelly and cream ; the jelly must be made stiff, so that it can be cut into the devices. Whip some cream, sweeten and flavour with fresh straw- berries
Cook this with the app: pantry check, scaling, and the assistant.