Fruit Charlotte

Ingredients

• pint and a half milk or cream
• yolks of six eggs
• two tablespoons arrowroot, or corn-starch
• ten tablespoons grated chocolate
• four of fine granulated sugar
• a dozen bitter almonds
• four ounces shelled sweet almonds
• an ounce finely chopped citron
• cup powdered sugar
• whites of six eggs
• six tablespoons powdered sugar

Method

1. 1

   Boil milk or cream over a slow fire and stir in yolks of eggs beaten with arrowroot.

2. 2

   Cook for ten minutes, stirring constantly.

3. 3

   Divide mixture, adding chocolate to one half and almond paste to the other.

4. 4

   Layer sponge cake with chocolate and almond cream, then cover with whipped egg whites mixed with sugar.

5. 5

   Bake lightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 474. The excerpt below is the record exactly as published.

pint and a half m^lk or cream over a slow fire and stir in gradually yolks of six eggs beaten with two table- spoons arrowroot, or corn-starch ; cook ten minutes, stirring con- stantly that it may be perfectly smooth. Then divide mixture by turning half into another saucepan ; to one half add ten tablespoons grated chocolate, four of fine granulated sugar, simmer a few min- utes, take ofif fire and set away to cool. Blanch a doze& bitter al- monds and four ounces shelled sweet almonds and pound in mortar with enough rose-water to make a smooth paste, add an ounce finely chopped citron, cup powdered sugar, and stir all into the other half of cream mixture, simmer a few moments, set aside to cool and add vanilla flavoring. Cut a large sponge cake in slices crosswise half an inch thick, spread one slice thickly with the chocolate cream, putting another slice on top of this and cover with the almond cream ; do this alternately, piling them evenly on a china dish till all ingredients are used, arranging in form of sponge cake before it was cut. ^ Have ready whites of six eggs whipped to a stiff froth, mix in six tablespoons powdered sugar

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