Charlotte Eusse
From The new home cook book, 1896
Serves 8
Chill until ready to serve.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new home cook book (1896), page 98. The excerpt below is the record exactly as published.
CHARLOTTE EUSSE. Mrs. J. P. Hoit, Take one quart of thin cream, sweeten and flavor; whip the cream until all in froth ; then take half box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; have the gelatine cool be- fore putting into the cream ; have a dish already lined with cake or lady-fingers
Cook this with the app: pantry check, scaling, and the assistant.