vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Charlotte Polonaise
From The complete cook book, 1900
Serves 7
Filling: Boil not quite one pint of morning's milk; beat three eggs with one teacup of sugar and one tablespoonful of flour sifted in it, and add the milk before taking off. Put in a piece of butter the size of a walnut, allow it to thicken, flavor with vanilla and set aside to cool.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 103. The excerpt below is the record exactly as published.
CHARLOTTE POLONAISE. Whites of thirteen eggs, three cups of sugar, five cups of flour (after sifting once), one cup of butter, and one cup of milk. Put two teaspoonf uls of cream tartar and one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.