Caramel Charlotte

Ingredients

• 2 tablespoons Knox's gelatine
• Y cup cold water
• 1 cup cream
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup boiling water
• 1 cup whipped cream

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Scald cream.

3. 3

   Make caramel from sugar, add boiling water, then hot cream.

4. 4

   Combine with gelatine mixture.

5. 5

   Stir until thick, add whipped cream and flavoring, then pour into a wet mould.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 87. The excerpt below is the record exactly as published.

Caramel Charlotte 2 tablespoons Knox's gelatine Y cup cold water 1 cup cream 1 cup sugar 1 teaspoon vanilla 1 cup boihng water 1 cup whipped cream Soak the gelatine in cold water. [Scald cream. Make caramel of sugar by cooking in an iron frying*pan until light brown. Add 212 DELTA GAMMA COOK BOOK boiling water to it, slowly. Add hot cream. Pour tablespoon hot water over the gelatine and add the first mixture to it. Place in a bowl of ice and stir occasionally. When mixture becomes thick, and like syrup, add whipped cream and flavoring. Pour into a wet mould and cool. Theodora Stark Carpenter (Lambda). Charlotte Russe 1 tablespoon Knox's granulated gelatine Yi cup cold water 1 teaspoon vanilla 1 pint cream lady fingers 3^ cup powdered sugar Soak gelatine in cold water. Whip cream and sprinkle sugar over it. Dissolve gelatine over hot water, strain into whipped cream, beating all the time and add flavoring. Stand bowl containing mixture in ice water and stir continually until it begins to thicken. Turn into a mould lined with lady fingers. Elvira Smith (Epsilon). Charlotte Russe 1 quart of cream, a little less than Yi package of gelatine Sweeten and flavor the cream, dissolve the gelatine in one-half tumbler of milk (set in a vessel of hot milk) . Whip the cream, add the gelatine and whip a little longer. Mabel M. Reese (Psi). Charlotte Russe Make a custard of one cup milk, yolks of two eggs, one cup sugar, one teaspoon vanilla. Add when made, three good teaspoons of gelatine which have been soaked in a little cold water. Whip one quart of cream very stiff. When custard begins to harden, add it slowly to the cream and beat thoroughly. Pour into a dish which has been lined with sponge cake. Let harden. This will serve twelve persons. Leulah J. Hawley (Lambda Nu). DESSERTS 213 French Chocolate Cream 1 pint heavy cream 1 cup powdered sugar 2 ounces bitter chocolate 1}^ teaspoons gelatine }/2 teaspoon butter ^ teaspoon vanilla Yi cup water Combine chocolate, water, butter and melt over hot water. Add gelatine, which should be allowed to stand in water to cover, and stir in powdered sugar. Cool, stirring occasionally so that it will not set. Fold slowly into the cream which should be beaten stiff. Pour into a mold wet with cold water and chill. Will serve eight. Ahce B. Fraser (Lambda Nu). Delight Pudding Soak one tablespoon Knox's powdered gelatine in one-fourth cup cold water for five minutes, dissolve it in one-fourth cup boiling water

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