Economical Charlotte Kusse

Ingredients

• Line a plain cake tin with sponge fingers
• diamonds of angelica and pieces of glace cherries
• a pint and a half of blanc-mangt
• vanilla flavour

Method

1. 1

   Make a pint and a half of blanc-mange with Bird's blanc-mange powder, vanilla flavour, according to directions on the packet, and pour into the tin.

2. 2

   When cool and set, turn out and serve with either jam syrup poured round, or a pint of Bird's custard.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 64. The excerpt below is the record exactly as published.

Economical Charlotte Kusse. Line a plain cake tin with sponge fingers, taking care to butter the tin well, decorate the bottom with diamonds of angelica and pieces of glace cherries, or sprinkle it well with chopped pistachios ; make a pint and a half of blanc-mangt with Bird's blanc-mange powder, vanilla flavour

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