Charlotte Russe
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 45. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE Soak half box of gelatine in one-half pint of cold milk, then dissolve in one-half pint of hot milk. Whip one pint of cream, add one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.