Charlotte Russe

Ingredients

• three quarts of whipped cream
• half a package of gelatine
• the yolks of four eggs
• half a pint of milk
• one gill of water
• a small cupful of sugar
• one teaspoonful of vanilla extract
• enough stale sponge cake or lady-fingers to line the sides of the moulds

Method

1. 1

   Soak gelatine in water for 2 hours.

2. 2

   Beat sugar and egg yolks, stir in milk, and cook in a double-boiler for 5 minutes.

3. 3

   Add gelatine and cool.

4. 4

   Line moulds with cake, add vanilla, and stir custard until thick.

5. 5

   Fold in whipped cream and fill moulds.

6. 6

   Chill for at least an hour before serving.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 382. The excerpt below is the record exactly as published.

the yolks of four eggs, and two table-spoonfuls of coffee, ground fine. Soak the gelatine in the cold water for two hours. Put the coffee in a small flannel bag, and place in a small saucepan. Pour the boiling water on it, and steep on the back of the stove for half an hour. Beat the yolks of the eggs and the sugar together. Add the milk and the coffee to them. Place the mixture on the fire, in the double-boiler, and cook until it thickens, stirring all the time. It will take about five minutes. Now add the soaked gelatine, and stir for a minute longer. On tak- ing from the fire, place in a pan of cold water to cool. Stir frequently. Line the moulds with the cake. Now add about a quart of broken ice to the water in which the custard is cooling. Stir constantly until the custard begins to thicken. Add the whipped cream, a little at a time. Stir well from the bottom, and sides. Take a spoonful of the mixture from the bottom, and pour it back again. If it does not sink immediately, you may be sure that the cream is firm enough and should be poured into the moulds ; but should the spoonful sink at once, you must continue to stir the preparation, and repeat the test in a short time. When the moulds have been filled with the cream, set them away in a cold place for an hour or more before serving. Charlotte Russe. For two moulds, each holding one quart, use three quarts of whipped cream, half a package of gelatine, the 726 MISS PARLOA'S KITCHEN COMPANION. yolks of four eggs, half a pint of milk, one gill of water, a small cupful of sugar, one teaspoonful of vanilla ex- tract, and enough stale sponge cake or lady-fingers to line the sides of the moulds

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