Prussian Charlotte
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 238. The excerpt below is the record exactly as published.
Prussian Charlotte. — Take a plain mould and put a little jelly (flavoured with brandy and coloured with a little essence of cochineal) to about Jin. in depth. Put the mould on the ice, and line the sides with savoy biscuits, filling up the centre with maraschino cream
Cook this with the app: pantry check, scaling, and the assistant.