TODAY’S RECIPE
PINEAPPLE CHARLOTTE Decorate the bottom of a dish with slices of tinned pineapple and line the sides with chocolate fingers or sticks. Chop the remaining pineapple very finely, removing any hard part. Dissolve three-quarters of an ounce of granulated gelatine in half a cup of boiling water and add to pineapple. Allow to half set. then fold in quarter pint of cream, beaten until quite stilf. Fill prepared mould and chill until firm. Turn out and serve with plain cream.
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https://paperspast.natlib.govt.nz/newspapers/WT19410206.2.18
Bibliographic details
Waikato Times, Volume 128, Issue 21336, 6 February 1941, Page 4
Word Count
82TODAY’S RECIPE Waikato Times, Volume 128, Issue 21336, 6 February 1941, Page 4
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