Chartreuse Cake
From Royal Victoria cook book, 1900
Serves 8
Miss GEORGE, Boston.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 49. The excerpt below is the record exactly as published.
CHARTREUSE CAKEW—Line a charlotte mould very tastefully with various kinds of fruit (such as stoned cher- ries, strawberries, pieces of peaches, apricots, etc.) by dip- ping them into jelly, and building them in reverse rows up the sides, having the mould previously placed on ice. When well set, fill with whipped cream, flavored with any desired extract
Cook this with the app: pantry check, scaling, and the assistant.