French Charlotte
From Kirmess cook book, 1907
Serves 10
Presented as published in 1907. 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 Kirmess cook book (1907), page 161. The excerpt below is the record exactly as published.
FRENCH CHABLOTTE. Miss E. 8. McCdbe. One pint of cream, whipped very stifF, one-half cup of powdered sugar, whites of three eggs beaten stiff, one dozen lady fingers, one dozen marshmallows, chopped fine, one dozen blanched almonds, one dozen Eng- lish walnuts, two tablespoons of candied cherries, one- half teaspoon of vanilla, three tablespoons of brandy or sherry
Cook this with the app: pantry check, scaling, and the assistant.