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Ice Cream Charlotte

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 1 ingredients
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Ice Cream Charlotte

Ingredients

Directions

  1. Line the bottom and sides of a plain quart pudding mould with lady fingers, fill up the mould with vanilla ice cream, turn out on a cold dish, decorate with 1 cup of whipped cream and serve.

  2. Or fill with frozen custard and serve with cold brandy sauce.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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