Chartreuse of Strawberries

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

mould lining

lemon jelly (coloured red with a little carmine) ↝ Lemon, raw [Citrus fruits]

filling

strawberries cut in slices, or, if they are small, in halves ↝ Strawberries, raw [Fruits and Fruit Juices]

Instructions (1)

Line a charlotte mould with lemon jelly (coloured red with a little carmine) about the eighth of an inch thick; let it be quite smooth; then have some strawberries cut in slices, or, if they are small, in halves; place the cut side on the

Original Text

Chartreuse of Strawberries.
(Chartreuse de Fraises.)
Line a charlotte mould with lemon jelly (coloured red with a little carmine) about the eighth of an inch thick; let it be quite smooth; then have some strawberries cut in slices, or, if they are small, in halves; place the cut side on the

Notes

—