Fruit Chartruse
From San Rafael cook book, 1906, 1906
Serves 8
Serve with whipped cream.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
FRUIT CHARTRUSE — Mrs. Fronmuller. 1 qt. of wine or lemon jelly, glace cherries, angelique, white grapes, etc.
Cook this with the app: pantry check, scaling, and the assistant.