Gooseberry Charlotte

Ingredients

• One lb. green gooseberries
• f oz. of gelatine (leaf)
• 3 oz. castor sugar
• a small piece of cinnamon stick
• £ pint of cream or milk
• a few drops of liquid carmine or apple-green colouring
• a plain madeira or sponge cake

Method

1. 1

   Stew the gooseberries with the sugar and cinnamon till soft, remove the cinnamon, and rub through a sieve.

2. 2

   There should be a pint of gooseberry puree.

3. 3

   Return to the saucepan, add the gelatine, and stir till it is thoroughly melted; colour either bright green or pink, add the cream or milk, mix well, and pour into the centre of the cake, which has been hollowed out in the centre.

4. 4

   Pour some custard over, and serve when cold.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 63. The excerpt below is the record exactly as published.

Gooseberry Charlotte. One lb. green gooseberries, f oz. of gelatine (leaf), 3 oz. castor sugar, a small piece of cinnamon stick, £ pint of cream or milk, a few drops of liquid carmine or apple-green colour- ing, a plain madeira or sponge cake

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