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Fruit Charlotte
From The new Annie Dennis cook book, 1905
Serves 2
Can be packed in a freezer if a regular mould is not convenient.
Presented as published in 1905. 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
Nutrition per serving
834Calories
5 gProtein
17 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein4.8 g
Carbohydrates17 g
Fiber0.2 g
Sugars7.3 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium48 mg
Potassium241 mg
Calcium145 mg
Iron0 mg
Magnesium15 mg
Phosphorus135 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 146. The excerpt below is the record exactly as published.
Fruit Charlotte Peel and remove the eyes from a small, thoroughly ripe pineapple, and break them apart in small pieces, using a fork for the purpose. Peel and remove the seed from eight finely flavored, ripe, clearseed peaches ; breaking the meat of these apart with a fork also. Sift over the fruit a half teacupful of powdered sugar. Make a white charlotte, using one pint of cream, and turn into a mould. Just as it congeals drop the fruit in evenly, pushing it down in place as more is added. Smooth over the top, put on the cover and pack in ice and salt. It will be ready for use in two hours. Serve with very cold whipped cream, sweetened, but not flavored, and place a few Maraschino cherries
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