Dessert
Chocolate Charlotte
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.