Banana Charlotte
From Souvenir cookery book (1905).
Source and licence
From Souvenir cookery book (1905), printed page 107, digitised by the Internet Archive: https://archive.org/details/b21528810
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Butter a mould.
- Line it with thin bread and butter cut in fingers, overlapping each other.
- Divide the bananas across, cut in half lengthways.
- Cut again in half.
- Soak the banana in a wineglassful of liqueur and the juice of a lemon.
- Sprinkle with sugar, and leave for an hour.
- When ready, lay a layer of the soaked banana in the prepared mould, spread a layer of apricot jam on the top.
- Put layers alternately until the mould is full.
- Pour in the liquid left.
- Cover with more slices of bread and butter, and bake in a quick oven about an hour.
- Serve hot, with custard.
- Mrs.
- Lewis, Birmingham.