Strawberry Charlotte (Recipe from 1892)

Strawberry Charlotte >>>

New Zealand Mail, 2 December 1892, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Strawberry Charlotte (Metric Version)

Ingredients:

• 6 egg yolks

• 1 liter of sweet milk

• Sugar (to taste)

• Flavoring (such as vanilla or lemon zest)

• Berries (strawberries recommended)

• Sponge cake

• Cream

• 6 egg whites

• 15 grams (1 tablespoon) sugar

Instructions:

1. Custard:
   Make a custard by combining the yolks of 6 eggs, 1 liter of sweet milk, sugar, and flavoring to taste.
   Boil the mixture gently while stirring, then set it aside to cool.

2. Layering:
   In a glass dish, place alternate layers of berries and sponge cake dipped in cream.
   Sweeten the berries as you layer them in the dish.

3. Assemble:
   Once the custard is cooled, pour it over the berries and sponge cake layers.

4. Meringue:
   Beat the 6 egg whites with 15 grams of sugar until stiff peaks form.
   Heap the meringue high over the top of the custard.

5. Serve:
   The dish is ready to be served and is described as delicious.