Charlotte Russe

Ingredients

• one box of Cox's gelatin
• one pint of new milk
• the yolks of six eggs
• six ounces of loaf sugar

Method

1. 1

   Wash the gelatin in cold water, dissolve it in the milk by putting it on the fire in an earthen mug; beat the yolks of the eggs, strain them through a sieve, and add them, with the sugar, to the milk.

2. 2

   Let it boil or simmer, stirring until it thickens like a rich custard.

3. 3

   Beat the custard until it begins to stiffen, then beat in the eggs and cream.

4. 4

   Flavor with vanilla or any seasoning you like.

5. 5

   Fit the cake to the mould and put in the mixture.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 39. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Wash one box of Cox's gelatin in cold water, dissolve it in one pint of new milk by putting it on the fire in an earthen mug ; beat the yolks of six eggs, strain them through a sieve, and add them, with six ounces of loaf sugar

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