Charlotte Russe

Ingredients

• 1 Gill Cream
• 1 Oz. Gelatine
• 1 Jar Cream
• Savoy Biscuits
• 1 Glace Cherry
• 5 Gill Milk
• 1 Oz. Castor Sugar
• jelly
• Angelica
• 10 Drops Vanilla

Method

1. 1

   Line the side of plain mould with Savoy biscuits, slightly trimmed to close together; run thin layer of half-set sweet jelly into bottom of mould; place cherry in centre with fancifully-cut strips of angelica round it; soak gelatine in cold milk; warm slowly stirring all the time; add sugar and vanilla; whip cream; strain milk and gelatine into basin; when nearly cold add whipped cream; stir in cool place till it begins to set; pour with great care into prepared mould; leave to set for one hour; turn out to glass dish.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 24. The excerpt below is the record exactly as published.

J Oz. Gelatine. 2 Eggs (Whites only), i Tablespoonful Red Currant Jelly. Method. Soak gelatine in a little water ; put it into a pan ; add the jelly ; hollow out the middle of the cake, leaving only a shell ; fill with apricot jam ; beat up the whites of eggs stiffly ; mix with them the sugar ; with this pile up the centre of cake and smooth into a conical shape ; brush sides of cake with gelatine, etc., and while moist sprinkle on the almonds and pistachio nuts (not too finely chopped). Serve on a crystal dish. 2 Ozs. Blanched Almonds. A Few Pistachio Nuts. t Tablespoonful Castor Sugar. Apricot Jam. 153 FELIXSTOWE TART. Ingredients. J Tin of Apricots. 2 Tablespoonfuls Sugar. 2 Eggs. A Little Milk. Cochineal (Few Drops). 2 Tablespoonfuls Water. J Lb. Cornflour. I Lb. Flour. I Lb. Butter. | Teaspoonful Baking Powder. Put iuice from apricots into an enamelled pan with sugar and water and bring to boiling point ; add apricots, taking , care i not -to break them ; stew gently till soft ; remove apricots, and boil liqu d quickly until rather thick ; colour with cochineal and put aside to cool , put flour, cornflour, and butter together into a basin and rub lightly , add baking powder, and make into a firm paste with the yolk of one evg and a little milk ; grease a shallow dish and line it with the paste , mSagrk the centre of paste with a fork to keep it flat ; brush edges with egg, and bake in a hot oven for about twenty minutes ; place the apricots (their rounded side uppermost) on the paste and pour the coloured svrup over ; beat up the whites of eggs very stiffly ; add enough sugar to sweeten ; then with this decorate the top of tart ; sprinkle over with some chopped pistachio nuts. 154 FRESH FRUIT CHARLOTTE. Ingredlonts. Fresh Fruit. Stale Bread. Sugar (} Lb. to i Lb. Fruit). Method. Stew the fruit with a little water ; cut the bread into slices about a quarter of an inch thick, removing all crust ; soak the bread thoroughly in the juice of the fruit ; press the bread closely round the sides of a wet pudding basin ; pour in the fruit and juice ; cover with soaked bread, rather more than filling the basin ; place a flat plate on the top with a weight upon it ; let it stand for three or four hours ; turn out into a glass dish and pour custard or whipped cream round. N.B. — Currants, raspberries, young gooseberries, or stoned damsons are the best fruits for this dish. m MERINGUES, Ingredients. 6 Eggs (Whites only). 9 Ozs. Icing Sugar. Method. Beat whites of eggs into a very stiff froth, adding three pinches of sugar when beating ; when stiff, stir in sugar quickly, but gently ; warm a baking tin and rub it over with white wax ; put through a forcing tube or paper to form a hollow spiral shell ; bake in cool oven till fawn colour (two to three hours). Fill in with stiff whipped cream. 156 RUSSIAN ingredients. 3 Ozs. Flour, i Oz. Castor Sugar. Strawberry Jam. PANCAKES. 3 Ozs. Butter. 2 Eggs. A Little Milk. - S.'S l: sr "t, ■* Snft: bn,,T" — s:elatnla wr on eacL 6611 minutes‘ Spread a little^ 5 f over > sprinkle with sugar and serve hot. 157 APPLE FRITTERS. Ingredients. 4 Large Baking Apples. i Egg. 2 Ozs. Flour. i Tablespoonful Water, i Tablespoonful Cream. Pinch Baking Powder. Pinch of Salt. Juice of i Lemon. Method. Put flour, salt and yolk of egg into a basin ; add cream and water ; mix into a smooth paste ; let stand for one hour ; whisk white of egg to stiff froth, and stir in gently with baking powder ; peel and cut apples into slices a quarter of an inch thick ; remove all core ; squeeze juice of lemon over apples ; dip each slice into batter and fry in boiling fat (sufficient to cover) until a golden brown ; drain ; dust castor sugar over fritters and serve very hot. If preferred, a little ground cinnamon may be mixed with the castor sugar. 158 Ingredients, CHARLOTTE RUSSE. i Gill Cream. i Oz. Gelatine. Savoy Biscuits, i Glace Cherry. 5 Gill Milk. | Oz. Castor Sugar, jelly. Angelica. io Drops Vanilla. Method. Line the side of plain mould with Savoy biscuits, slightly trimmed in aS t° Cl^-Se 1° °t.her— the ends of outsides must be cut off to make biscuits stand well in mould ; run thin layer of half-set sweet jelly into bottom of mould ; place cherry in centre with fancifully-cut stnps of angelica round it ; soak gelatine in cold milk * warm slowlv stirring all the time ; add sugar and vanilla ; whip cream ; strain milk and gelatine into basin ; when nearly cold add whipped cream- stir m cool place till it begins to set ; pour with great care into prepared wdh lioken Telly? P 01,6 h°Ur ; tUrD 011 to §lass ^ 5 garnish 159 ingredients. Some Stale Sponge-Cake, i Jar Cream.

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