Strawberry Charlotte

Ingredients

• 0.5 lb. of Strawberry Jam or Pulp made from fresh fruit
• 1 pint Double Cream
• 0.5 pint Milk
• 1 oz. Cox’s Gelatine
• The juice of half a Lemon
• A few drops of Cox’s Cochineal
• Finger Biscuits or Sponge Cakes

Method

1. 1

   Line a mould with the sponge cakes or finger biscuits, which have been previously covered with a thin layer of the pink icing, and allow to set.

2. 2

   Soak the Gelatine in the milk for about fifteen minutes and then dissolve over the fire.

3. 3

   Rub the jam through a sieve, add the lemon juice, dissolved Gelatine, and cochineal.

4. 4

   When cool stir in the whipped cream and pour into the lined mould as the mixture begins to set.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 12. The excerpt below is the record exactly as published.

STRAWBERRY CHARLOTTE. j lb. of Strawberry Jam or Pulp made from fresh fruit. I pint Double Cream. The juice of half a Lemon, oz. Cox’s Gelatine. pint Milk. Pink Icing (whisked white of half an egg and ^ lb. of icing sugar, few drops Cox’s Cochi- neal well worked). Finger Biscuits or Sponge Cakes. A few drops Cox’s Cochineal. Line a mould with the sponge cakes or finger biscuits, which have been previously covered with a thin layer of the pink icing, and allow to set. Soak the Gelatine in the milk for about fifteen minutes and then dissolve over the fire. Rub the jam through a sieve, add the lemon juice, dissolved Gelatine, and cochineal. When cool stir in the whipped cream and pour into the lined mould as the mixture begin to set. (40) CARAMEL CHARLOTTE. 1 oz. Cox’s Gelatine

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