Charlotte Russe

Ingredients

• lady-fingers
• two teaspoons of gelatine
• quarter of a cup of cold water
• a pint of hot milk
• three-quarters of a cup of sugar
• a teaspoon of vanilla
• a pint of cream
• the beaten whites of two eggs

Method

1. 1

   Line a mold with lady-fingers.

2. 2

   Dissolve gelatine in cold water, add hot milk and sugar.

3. 3

   Stir in vanilla, whipped cream, and beaten egg whites.

4. 4

   Pour into mold and chill for 1-2 hours.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 146. The excerpt below is the record exactly as published.

teaspoon of vanilla. Pour into a mold and leave on ice for three hours. Serve with a boiled custard or with whipped cream. This cream may be flavored with coffee, chocolate, or fruit juice. You may add to it chopped nuts, mashed bananas, macaroons, strawberries, or candied cherries. BOILED BLACKBERRY PUDDING Mix through one quart of flour one teaspoon of cream of tartar and one teaspoon of salt, three beaten eggs, one pint of milk, and one teacup of sugar. Add half a teaspoon of soda dissolved in cold water and two quarts of blackberries. Mix all together. Add more flour to make the batter stiff enough for a spoon to stand up in it, as the berries will thin the batter. Grease a pudding cloth (a square piece of un- bleached muslin is best) lightly with lard. Sprinkle flour over it. Lay the cloth over a colander and pour in the pud- ding. Tie it, leaving a little room for the pudding to swell. Put in a pot of boiling water. Fasten the ends of the pud- ding cloth with the cover of the pot. Set a weight or a flatiron on it. Keep the pudding covered with water and boil hard without stopping for two hours. When done, turn it out on a large plate, and serve with hard sauce. CHARLOTTE RUSSE Upon the bottom of a mold lay a sheet of white paper and about the sides range lady-fingers close together. To make 'WMM Charlotte Mold the filling, dissolve two teaspoons of gelatine in quarter of a cup of cold water. Add a pint of hot milk and three- quarters of a cup of sugar. As it cools stir in a teaspoon WARM WEATHER SWEETS 269 of vanilla, a pint of cream whipped to a froth, and lastly the beaten whites of two eggs

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