Russian Charlotte
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 17. The excerpt below is the record exactly as published.
RUSSIAN CHARLOTTE. Three pennyworth of Finger Any of the Creams in above Sponge Cakes. recipes. Line a plain mould with the sponge biscuits. Brush the edges of the cakes with white of egg to keep them together. Then fill with any of the creams in the above recipe
Cook this with the app: pantry check, scaling, and the assistant.