Compote of Peach a la Charlotta
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 108. The excerpt below is the record exactly as published.
Compote of Peach a la Charlotta Compote de Peches a la Charlotte Put a low timbale cup on ice; glaze with jelly and decorate with whipped cream in checkers; to a half cup of whipped cream add one tablespoonful of dissolved Cox’s gelatine. In each checker put a dot of cream that has been colored pink and all around the checkers put every other dot of cream colored pink and green; glaze with aspic on the top and fill with the compote about an inch and a half, then fill with charlotte russe. Leave on ice until ready to serve, then turn out on a platter on a paper doily and garnish with meringues and with little marbles of scooped-out peaches cooked and glazed as the illustration will show. Serve with marshmallow sauce [see my large book]. Compote. Take one cup of cooked peaches that has been pressed through a fine strainer, color a trifle with the peach orange coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬ tine, sweeten, and flavor with brandy if such is at hand. Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬ pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine, a teaspoonful of vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.