Recipes > Desserts > Chartreuse de Fruit

Chartreuse de Fruit


  • various fruits, such as strawberries, greengages, cherries, peaches, etc
  • some strawberry or other cream
  • 1/2 teacupful of sweet jelly, melted


Line a plain charlotte Russe mould tastefully with slices of the different fruits, dipping each piece in the melted jelly.

Then pour in a strawberry or any other cream (see Strawberry Cream).

When set, dip the mould into very hot water for a second or two to loosen the fruit, and then turn them on to a glass or silver dish.


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The Skilful Cook (1905).

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