Chocolate Charlotte

Name: Chocolate Charlotte
Ingredients: 4 oz. gelatine; 2 cup fruit sugar; ½ cup cold water; 3 tbsp. boiling water; 1 cup hot milk; ¼ tsp. vanilla; 4 oz. chocolate; 2 cup cream (whipped); 6 lady fingers

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

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As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 36. The excerpt below is the record exactly as published.

CHOCOLATE CHARLOTTE. 4 oz. gelatine. 2 ec. fruit sugar. + c. cold water. 3 tbsp. boiling water. = ¢? hot milk. * tsp. vanilla. 14 oz. chocolate. 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk; strain. Melt chocolate over hot water, add one-half sugar, and gradually the boiling water; stir until smooth, and add to dissolved gelatine. Add remaining sugar and finish as Charlotte Russe. : ORANGE CHARLOTTE. + oz. gelatine. 1 tbsp. lemon juice. + ec. cup cold water. + ¢@. orange juice pulp. +e. boiling water. White 1 egg. & + c. Sugar. 1c. cream (whipped). nge sections. s Lemon Jelly, strain, add orange juice and pulp. Set aside in a c¢ ace; stir occasionally. When partially set, beat until foamy, then ad hite of egg beaten stiff; beat well, then fold in whipped cream. Turn into a.mould which has been lined with orange sections; chill. Prepare first five ingredi PUDDING SAUCES LEMON SYRUP. 2 c. sugar. Thin shavings lemon rind. 1 ce. boiling water. 2 tsp. butter. 4 tbsp. lemon juice. Make syrup by boiling sugar, water and lemon rind 5 minutes, Remove from fire, add butter and lemon juice; strain. 56 MOCK MAPLE SYRUP. 1c. brown sugar. 4 c. granulated sugar. 1c. boiling water. 1 tsp. butter. 4 tsp. vanilla. Make syrup by. boiling brown sugar and water 10 minutes. Melt @ granulated sugar in a frying pan until a light brown, then carefully add syrup. Remove from fire, add butter and vanilla. If syrup is too thick, thin with boiling water. & BROWN SUGAR SAUCE. + ¢. brown sugar. 1c. boiling water. 1 tbsp. flour. 1 tbsp. butter. 4 tsp. vanilla.

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