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Dessert
Chocolate Charlotte
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
DessertVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¼ box gelatine or
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- ⅓ cup scalded cream
- 1½ squares Baker’s chocolate
- 3 tablespoons hot water
- ⅔ cup powdered sugar
- Whip from 3 cups cream
- 1 teaspoon vanilla
- 6 lady fingers
Make it happen
Directions
- 1
Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add half the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in recipe for Charlotte Russe.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.