Caramel Charlotte

Ingredients

• 1 oz. gelatine
• ½ cup boiling water
• ½ cup cold water
• 1 cup hot cream or rich milk
• 1 tsp. vanilla
• Whites 4 eggs

Method

1. 1

   Soften gelatine in cold water.

2. 2

   Melt sugar to caramel, then gradually add the boiling water; pour over the softened gelatine, strain.

3. 3

   Add cream, and when cool flavor.

4. 4

   When partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen.

5. 5

   Turn into moistened mould and chill.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 35. The excerpt below is the record exactly as published.

1 oz. gelatine. 3 tbsp. lemon juice. + ce. cold water. 1 c. sugar. 1 c. orange juice. 4 eggs. 6 lady fingers. Soften gelatine in cold water. Mix fruit juice, sugar and yolks of eges slightly beaten. Cook over hot water as a soft custard. Pour over the softened gelatine, strain and set aside in a cool place; stir ocea- sionally. When partially set beat until foamy, then fold in whites of eggs beaten stiff. Turn into a mould which has been-lined with lady fingers; chill. 55 ae ‘Ra, “* Dette CARAMEL CHARLOTTE. + oz. gelatine. + c. boiling water. + c. cold water. 1c. hot cream or rich milk. LCE Sur Ar: 1 tsp. vanilla. Whites 4 eggs. Soften gelatine in cold water. Melt sugar to caramel, then gradually add the boiling water;®pour over the softened gelatine, strain. Add cream, and when cool flavor. When partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Turn into moistened mould and chill. CHARLOTTE RUSSE. + 0%. gelatine. 4 ¢. fruit sugar: 4 c. cold water. 13 tsp. vanilla. = Gonotmilk: 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk. Strain and add sugar, stir until it is dissolved; flavor. Set aside in a cool place; stir occasionally. When partially set, beat until foamy, then beat in a little of the whipped cream, and lightly fold in remaining cream. Turn into a mould which has been lined with lady fingers. Slices of sponge cake may be used to line mould. CHOCOLATE CHARLOTTE. 4 oz. gelatine. 2 ec. fruit sugar. + c. cold water. 3 tbsp. boiling water. = ¢? hot milk. * tsp. vanilla. 14 oz. chocolate. 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk; strain. Melt chocolate over hot water, add one-half sugar, and gradually the boiling water; stir until smooth, and add to dissolved gelatine. Add remaining sugar and finish as Charlotte Russe. : ORANGE CHARLOTTE. + oz. gelatine. 1 tbsp. lemon juice. + ec. cup cold water.

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