Fig Charlotte

Ingredients

• 1 tb. gelatin
• r c cream
• i c. cold milk
• 12 figs
• 1 c. hot milk
• i c. water
• 1 c. sugar
• 2 tb. lemon juice
• 2 tb. sugar

Method

1. 1

   Cook figs in water and lemon juice till tender, adding 2 tb. sugar.

2. 2

   Line glass cups with half the figs (cut in strips) and fill with cream prepared as follows: Soak gelatin in the cold milk and then dissolve in the hot milk.

3. 3

   Add remainder of figs (cut small), and the syrup and sugar.

4. 4

   Chill in ice water.

5. 5

   When mixture begins to thicken, fold in the cream (beaten stiff).

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.

I c. water \ c. sugar Use fresh fruit or canned ; if the latter is used, substitute fruit juice for the water. Cook fruit with water and si^ar till tender but not broken. Remove from the simp and place fruit on the toast (cut in circular pieces). Thrcken the sirup with the cornstarch mixed with \ c. cold water and pour over the canapes. Apricots or slices of pineapple may be used in place of the peaches. Marshmallow Cream i tb. gelatin 1 c cream 3 tb. cold mOk White of r egg (beaten stiff) ■j- c. sugar ilb.marshmallows i tsp. vanilla 2 bananas I tb. lemon juice i c. candied cherries Ic. . chopped nuts Soak the geladn in the cold milk and dissolve by setting over boil- ing water. Add sugar and cream and beat with an egg-beater till firm throughout The process may be hastened by setting the bow! into ice water. Cut the marshmallows into quarters, chop the cherries d,:_..l,CjOO^:;Ic UNCLASSIFIED RECIPES 135 and nuts, cut bananas into small cubes and mix with the lemon juice. Fold the fruit and white of egg into the cream mixture. Chill and serve in glass cups garnished with cherries. Fig Chari^jtte 1 tb. gelatin r c cream i c. cold milk 12 figs 1 c. hot milk i c water 1 c. sugar 2 tb. lemon juice 2 tb. sugar

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