Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Sunny South, Aug. 5, 1893 -- page 7
Peach Charolotte
Pear and halve eighteen nice ripe peaches. Boil one pound of granulated sugar and half a pint of water together until it is brittle when dropped in cold water. Watch the syrup while boiling and when it begins to come up in large bubbles take up a teaspoonful and drop it into a coup of ice water. If it snaps when broken, it is just right, and must be taken off the fire immediately. Grease a two quart pudding mold with melted butter and place it in a pan of cracked ice. Take half a peach on a fork or skewer, dip it in the syrup then press it against the side of the mold. Repeat this until the mold is completely lined. Let it stand in the ice while you make the charlotte. Cover half a box of gelatin with cold water and let it stand half an hour. Whip one quart of good cream and put it on a seive to drain. Place it in a bowl standing in a pan of cracked ice. Add to the gelatin enough boiling water to dissolve it. Add to the cream one small cup of powdered sugar, one teaspoonful of vanilla and one gill of sherry wine. strain in the gelatin and begin to stir right away, stirring from the bottom and sides of the bowl. As soon as it begins to thicken, pour it into the mold and stand in a cold place to harden. When ready to serve, put in a plate over the top of the mold, turn it upside down, wipe the mould with a warm cloth and lift it carefully off.
If you line the mold with lady fingers you have a
Charlotte Russe
If you use strawberries you have a
Strawberry Charlotte
and so on according to the fruit you use.
Peach Charolotte
Pear and halve eighteen nice ripe peaches. Boil one pound of granulated sugar and half a pint of water together until it is brittle when dropped in cold water. Watch the syrup while boiling and when it begins to come up in large bubbles take up a teaspoonful and drop it into a coup of ice water. If it snaps when broken, it is just right, and must be taken off the fire immediately. Grease a two quart pudding mold with melted butter and place it in a pan of cracked ice. Take half a peach on a fork or skewer, dip it in the syrup then press it against the side of the mold. Repeat this until the mold is completely lined. Let it stand in the ice while you make the charlotte. Cover half a box of gelatin with cold water and let it stand half an hour. Whip one quart of good cream and put it on a seive to drain. Place it in a bowl standing in a pan of cracked ice. Add to the gelatin enough boiling water to dissolve it. Add to the cream one small cup of powdered sugar, one teaspoonful of vanilla and one gill of sherry wine. strain in the gelatin and begin to stir right away, stirring from the bottom and sides of the bowl. As soon as it begins to thicken, pour it into the mold and stand in a cold place to harden. When ready to serve, put in a plate over the top of the mold, turn it upside down, wipe the mould with a warm cloth and lift it carefully off.
If you line the mold with lady fingers you have a
Charlotte Russe
If you use strawberries you have a
Strawberry Charlotte
and so on according to the fruit you use.
Bringing the