Strawberry Charlotte Russe, No. 2

Ingredients

• strawberries cut in halves
• the same mixture used in No. 1

Method

1. 1

   Line a china or earthen bowl or mold with strawberries cut in halves, and with the flat side of the berries placed close together against the mold.

2. 2

   Arrange one or two rows at a time, and then turn in the mixture to keep them in place.

3. 3

   Fill the mold with the same mixture used in No.

4. 4

   1; or fill the mold with plain charlotte-russe filling, or with Bavarian cream.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 56. The excerpt below is the record exactly as published.

TRAWBERRY CHARLOTTE RTJSSE, No. 2 Line a china or earthen bowl or mold with strawberries cut in halves, and with the flat side of the berries placed close together against the mold. Arrange one or two rows at a time, and then turn in the mixture to keep them in place. Pill the mold with the same mixture used in No. 1

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