Strawberry Charlotte
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.
STRAWBERRY CHARLOTTE Line a mould with lady's -fingers; cover the bottom with a layer of jelly of some bright color. Make a filling as follows : put a pint of thick cream into a pan together with an ounce of. dissolved gelatine and a pound of picked strawberries
Cook this with the app: pantry check, scaling, and the assistant.