Italian Charlotte

Ingredients

• about 2 lb. of pears
• ½ pint of white wine
• the thinly-pared rind of half a lemon
• a small piece of stick cinnamon
• ½ oz. of dissolved gelatine
• ½ pint of whipped cream
• 2oz. of caster sugar
• the whites of two eggs

Method

1. 1

   Peel and quarter pears, cook with wine, lemon rind, and cinnamon until tender.

2. 2

   Line a mold with lady's fingers, add pears, whipped cream, and gelatine.

3. 3

   Pack in ice for 2-3 hours, then turn out and garnish with beaten egg whites and apple jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 236. The excerpt below is the record exactly as published.

Italian Charlotte. — Peel about 21b. of pears, cut them into quarters, remove their cores, put them into a lined saucepan with \ pint of white wine, the tliinly-pared rind of half a lemon, a small piece of stick cinnamon, and sweeten to taste with caster sugar. Cook them over a slow fire. Line the bottom and sides of a dome-shaped mould with lady’s fingers, arranging them in the form of a star or rosette at the bottom, and packing them closely together at the sides. When the pears are tender, remove the piece of cinnamon and lemon-peel, add J pint of whipped cream, with Joz. of dissolved gelatine, and turn them gently into the lined mould. Pack the mould in pounded ice and salt for two or three hours. When ready to serve, turn the Charlotte out of the mould on to a dish ; beat 2oz. of caster sugar with the whites of two eggs

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