Charlotte-Russe

Ingredients

• Six whites of eggs
• three ounces of sugar
• one pint of rich cream
• one-third of a box of gelatine
• half a cup of milk
• rind and juice of one lemon
• one pound of sugar
• nine eggs
• ten ounces of flour

Method

1. 1

   Whisk egg whites, whip cream, and mix with gelatine and sugar.

2. 2

   Fill a mould lined with sponge-cake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 107. The excerpt below is the record exactly as published.

one pound of sugar, one pound of eggs, w^eighed in the shell, and nine ounces of flour. Flavor with the juice and rind of a lemon. Bake in tin pie- plates. The cake should be not quite an inch thick after it has risen. Boil one quart of new milk ; beat the yolks of four eggs, with four table-spoonfuls of white sugar. When the milk has boiled up once pour it boiling upon the beaten eggs, stirring rapidly all the time. When well mixed return to the fire. Of three light table-spoon- fuls of corn-starch make a paste with a little cold milk, which stir immediately into the custard on the fire. Let it cook until well thickened, stirring all the while. Take off the fire and flavor while hot with a . teaspoonf ul of vanilla. Put a layer of this custard between two of the cakes. Make a chocolate icing for them of three table- spoonfuls of scraped chocolate, six table - spoonfuls of white sugar, two table-spoonfuls of sweet cream, and a very small piece of butter — say half an ounce. Let this VmOINIA COOKERY-BOOK. 237 icing simmer over the fire for a few minutes, when it can be immediately applied to the ^claires. While yet hot sprinkle over the top a coating of white granulated sugar. One pound of cake ought to make six ordinary pie-plate- fuls — enough, that is to say, for three eclaires — the thick- ness never being more than two cakes, with one layer of custard between. No dessert can be better. Flummkry. Put the juice of one lemon and the rind of two to one quart of thick cream ; sweeten to your taste (six ounces would suit most persons), and let it stand for half an hour, then wnisk it until it becomes thick ; add one ounce of gelatine softened in half a pint of water or cold milk, then heat over the fire until dissolved ; strain it through a sieve, then beat all together for several minutes; then put the cream into one large or two small moulds, and when perfectly set turn out into a pretty dessert-dish and encircle with whipped syllabub. Chablotte-Russb. Six whites of eggs, three ounces of sugar, one pint of rich cream, one-third of a box of gelatine melted in half a cup of milk, and half a teaspoonful extract of vanilla. Directions for Making the Cake for Lining Mould, — One pound of sugar, nine eggs, ten ounces of flour, rind and juice of one lemon. The eggs for the cream must be whisked until perfectly dry, the cream whipped, and only the froth lightly lifted ofl^ and added to the whites of eggs. The gelatine must be soaked twenty minutes in cold sweet milk, then heated over the fire, stirring care- fully all the time to prevent burning ; then add the sugar. When lukewarm stir rapidly into the egg and cream ; lastly, drop in the vanilla, and then fill up a mould that 238 VIRGINIA COOKERT-BOOK. has been previously lined with a thin layer of sponge- cake. This favorite dessert may be elegantly varied according to the dictate of taste. The proportions given above should fill a one-pound cake -mould. By simply cutting the cake into strips, turning out the crust and inside alter- nately, the outer case will be prettily striped yellow and brown. By half filling the mould with the cream, as directed above, and adding enough poke-berry jelly to the remain- der to impart a rose tint, and laying it on top, when cut, the appearance of the Charlotte-Russe

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