Another Charlotte Russe

Ingredients

• Two TABLESPOONFULS of gelatine
• two coffeecupfuls of rich cream
• one teacupful of milk
• Sweeten with powdered sugar
• flavor with extract of vanilla

Method

1. 1

   Soak the gelatine in a little cold milk for two hours.

2. 2

   Whip the cream stiff in a large bowl and set on ice.

3. 3

   Boil the milk and pour it gradually over the gelatine until dissolved, then strain.

4. 4

   When nearly cold, add the whipped cream a spoonful at a time.

5. 5

   Line a dish with lady-fingers or sponge cake, pour in the cream, and set in a cool place to harden.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 232. The excerpt below is the record exactly as published.

ANOTHER CHARLOTTE RTJSSE. Two TABLESPOONFULS of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream CUSTARDS, CREAMS AND DESSERTS. 343 stiff in a large bowl or dish ; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain ; when nearly cold, add the whipped cream, a spoonful at a time. Sweeten with powdered sugar, flavor with extract of vanilla

Cook this with the app: pantry check, scaling, and the assistant.