Mixed Fruit Charlotte

Ingredients

• 5 oz. Cox’s Gelatine
• 1 inch Cinnamon
• 2 sour Cooking Apples
• 1/2 pint Cream
• 2 ozs. Sugar
• 1 gill of Milk
• 1 gill of Wine Jelly
• About 15 Sponge Finger Biscuits

Method

1. 1

   Put the Gelatine to soak in the milk (cold).

2. 2

   Peel, core and slice the apples, cook them with the cinnamon and a little water till tender; then rub through a fine sieve, omitting the cinnamon.

3. 3

   To this add the sugar, also the Gelatine, which should be heated up with the milk.

4. 4

   Cook together for a few minutes, and strain.

5. 5

   Cut up about a tablespoonful of glace fruit, cherries, apricots, angelica, etc.

6. 6

   Mix this with the above, whip the cream, and stir it when the mixture is sufficiently cool.

7. 7

   Have ready a plain Charlotte mould, the bottom of which has been well coated with a layer of wine jelly, and prettily decorated.

8. 8

   Trim the biscuits, cut off the tips at one end, and range them round the inside of the tips so that they fit closely.

9. 9

   Stir the remainder of jelly into the prepared cream, and when cool enough, fill up the mould.

10. 10

    Great care is needed in doing this, so as not to disturb the biscuits.

11. 11

    Place the mould on the ice or a cool place for about one and a half hours.

12. 12

    Dip the bottom of the mould in a little hot water for a second only, and turn out onto a suitable dish.

13. 13

    It is then ready for table.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 27. The excerpt below is the record exactly as published.

J gill of Wine Jelly (Recipe 3). A few Glace Cherries and Ange- lica for garnishing. Put the milk with the thin rind of half a lemon to boil ; dissolve the Gelatine in a little water or cold milk. Beat up the egg 3'olks, and add to the dissolved Gelatine. Stir with a whisk, and pour on to the boiled milk ; return to the stewpan, add the sugar, and stir till it thickens. Do not let it boil. Strain through a fine sieve, incorporate the chestnut puiee and add the Kirsch, also the strained juice of the lemon. Mix the whole with one tablespoon- ful of finely shredded glace cherries. Have ready a mould lined with wine jelly and prettil3' decorated (see Recipe 25) with glace cherries and angelica cut into neat strips. When the mixture is about to set, pour it into the prepared mould. Place it on the ice or a cool place till quite set. Unmould in the usual manner, and serve. (Kfl) COLD NAPOLEON PUDDING. I oz. Cox’s Gelatine. 6 yolks of Eggs. l| punts Milk. ^ gill Cream. 4 ozs I-oaf Sugar. Cox’s Vanilla Essence. I Lemon. Boil the milk ; rub the sugar on the rind of lemon, so as to extract the essential oil and flavour ; add this to the hot milk. Dissolve the Gelatine in a little water or milk, and when quite liquid stir it into the above. Beat up the egg yolks, and stir into the milk to allow (he whole to get thoroughly hot over the firci stirring all the while, until the binding of the eggs is effected. On no account let it boil. Strain, add the flavouring and lemon juice, and. when sufficiently cool, the whipped cream. Mould, let it set, turn out and serve with any kind of preserved fruit. (108) MIXED FRUIT CHARLOTTE. 5 oz. Cox’s Gelatine. 1 inch Cinnamon. 2 sour Cooking Apples. ^ pint Cream. 2 ozs. Sugar. i gill of Milk. I gill of Wine Jelly. Glace Fruit for garnish. About 15 Sponge Finger Biscuits

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