Strawberry Charlotte

Ingredients

• one quart of milk
• yolks of three eggs
• three-fourths cup sugar
• pieces of cake
• ripe strawberries sweetened to taste

Method

1. 1

   Make boiled custard with milk, yolks, and sugar.

2. 2

   Layer cake and strawberries in a dish, pour custard over, top with beaten whites and sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.

yolks of three eggs. Stir quickly and place in dish. Place on top the whites of three eggs well beaten . Set on ice. Small Custard. — Beat one q%%, one heaping teaspoonful sugar ; one-half pint milk. Put in cup, set in vessel of boiling water and bake. THE MODEL COOK BOOK 45 Baked Custard. — Four well-beaten eggs, one-half cup of sugar, .one and one- half pints milk ; flavor with nutmeg. Bake from three-quarters of an hour to an hour, according to temperature of oven. If baked too long it will be watery. As soon as it solid clear through it is done. Set baking- dish in a pan of water while baking. Peach Cream. — ^To one quart of ripe peaches, peeled and rubbed through sieve, add whites of two eggs, one cup granulated sugar. Beat together until a stiff cream is formed. Serve cold. Banana Cream. — After peeling the bananas, mash fine with a spoon, then allow equal parts of bananas and sweet cream. To one quart of the mixture add one-fourth pound sugar. Beat all together until the cream is light. Spanish Cream. — Scald three cups milk with one-quarter box gelatine, add one- half cup sugar, and pour on yolks of three eggs slightly beaten. Cook until thick, stirring constantly ; remove from heat, add salt, one teaspoonful vanilla, and whites of eggs beaten stiff. Pour into mold wet with cold water. Apple Snow. — Peel and grate one large sour apple, sprinkling over it a small cup of powdered sugar as j^ou grate it, to keep it from turning dark ; break into this the whites of two eggs, and beat it all con- stantly for half an hour ; take care to have it in a large vessel, as it beats up very stiff and light ; heap in a glass dish and pour a fine, smooth custard around it and serve. A very delicate dessert. Raspberry Float. — Crush one pint ripe red raspberries with gill of sugar. Beat whites of four eggs to stiff froth and add gradually a gill of powdered sugar. Press raspberries through fine strainer to remove seeds, and b}^ degrees beat in juice, ^%% and sugar until so stiff that it will stand in pyramids. Lemon Jelly. — Take one ounce gela- tine, cover with one pint cold water, let stand for one hour. Add one pint of hot water and juice of three lemons ; sweeten to taste and let boil ; strain and set away to cool. For orange jelly, omit the lemon juice, slice four oranges, and place in a ghiss jar. Pour gelatine over and eat cold. Strawberry Charlotte. — Make boiled custard of one quart of milk, 3'olks of three eggs, three-fourths cup sugar. Place in fruit dish, pieces of cake dipped in sweet cream, lay upon this ripe strawberries sweetened to taste

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