Strawberry Charlotte
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Can substitute ripe berries with peaches or apricots.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 79. The excerpt below is the record exactly as published.
STRAWBERRY CHARLOTTE. RASPBERRY CHARLOTTE. PEACH CHARLOTTE. APRICOT CHARLOTTE. NUT MEAT CHARLOTTE. Line the molds the same as for No. 604. Soak two ounces of gelatin in a little cold water. Take one quart of ripe berries, rub through a sieve and mix with one pouud of powdered sugar. Beat i^ pints of double cream
Cook this with the app: pantry check, scaling, and the assistant.