Take a dozen of the square or oblong sponge cakes that are commonly called Naples biscuits. They should be quite fresh. Spread over each a thick layer of raspberry jam and place them in the bottom and round the sides of a glass bowl. Take the whites of six eggs, and mix with them six table-spoonfuls of raspberry or current jelly. Beat the egg and jelly with rods till very light and then fill up the bowl with it. For this purpose, cream (if you can conveniently procure it) is still better than white of egg. You may make a charlotte with any sort of jam, marmalade or fruit jelly. It can be prepared at a short notice, and is very generally liked. You may use ripe strawberries, mashed and sweetened.
n.b. Naples biscuit: large (8” x 3”), thick (1”) sponge cakes or cookies used mainly as a base for nourishing drinks or trifles. In the nineteenth century, small and thin.
1 sponge cake
1 pint fresh strawberries (or raspberries)
1 cup raspberry jelly
2 cups whipping cream
1 cup sugar
Slice strawberries and sprinkle with ½ cup sugar. Mash and set aside. Add ½ cup sugar to whipping cream. Beat until stiff. Slice sponge cake into one-inch slices. Spread with raspberry jelly. Line glass bowl with slice of sponge cake, jellied side facing in. Fold strawberries into whipped cream. Fill cake lined bowl with cream mixture. Chill before serving.
This receipt was originally published in 1851 in Eliza Leslie’s "Directions for Cookery" (Henry Carey Baird, Philadelphia). Modern Adaptation offered by the foodways staff at Old Sturbridge Village