Gooseberry Charlotte
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.
small sponge-cakes; put glace cherries on the bottom ; mix a tablespoonf ul of sugar with a little lemon -juice and brandy. Add 2 80 COLD DISHES FOR HOT WEATHER tablespoonfuls of cream, and whisk to a stiff froth ; stir in a little gelatine dissolved in milk. Fill the mould, cover with cake, and stand in a cool place to set. CORNUCOPIAS Mix well together 3 eggs, half a pound of sugar, half a pound of flour, 2 tablespoon- fuls of water, 1 teaspoonf ul of baking-powder. Drop in tablespoonfuls on a pan, and bake in a moderate oven ; when done, take out, and while still hot roll in the form of a cor- nucopia, and hold in shape till cold ; fill the cornucopias with whipped cream. GOOSEBERRY CHARLOTTE Pick 2 pounds of gooseberries. Wash them well, and boil with half a pound of sugar un- til reduced to a pulp. Dissolve a little gela- tine in half a cupful of hot water
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Cook this with the app: pantry check, scaling, and the assistant.