Charlotte Russe

Ingredients

• 12 sponge finger biscuits
• 1 oz. of the best gelatine
• 1 gill of milk
• 1 pint of double cream
• 1 dessertspoonful of sifted sugar
• 30 drops of essence of Vanilla

Method

1. 1

   Line a pint tin with sponge finger biscuits.

2. 2

   Prepare the gelatine and mix with milk.

3. 3

   Combine with whipped cream and sugar, then pour into the lined tin.

4. 4

   Chill until set.

5. 5

   Serve by turning out onto a dish.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 139. The excerpt below is the record exactly as published.

a pint of double cream whipped to a stiff froth should be served with the apple jelly, either put round the edge of the dish or in the centre of the mould. Lessons on Making Creams. — Vanilla Cream. 369 CREAMS. Lesson No. i. VANILLA CREAM. Average cost of " Vanilla Cream " made with boiled custard {about a pint and a half). INGREDIENTS. s. d. 3 eggs o 3 £ pint of milk o ij 1 ounce of best gelatine o 3 \ pint of double cream 1 3 I tablespoonful of castor sugar o o\ \ teaspoonful of essence of Vanilla o o\ Time required for makings about three-quarters of an hour. Now we will show you how to make a Vanilla Cream. 1. We take the yolks of three eggs and one white, put them into a basin, and beat them well with a wooden spoon. 2. We stir in half a pint of milk. 3. We pour this mixture into a jug. 4. We take a saucepan half full of hot water, and put it on the fire to boil. 5. When the water is quite boiling, we move the sauce- pan to the side of the fire. 6. We stand the jug of custard in the saucepan of boiling water, and stir the mixture very smoothly until it thickens and becomes the substance of cream. N.B. — We must stir it very carefully and watch it continually that it does not curdle. 7. When the custard is sufficiently thick, we take the jug out of the water and stand it aside to cool. 8. We put one ounce of the best gelatine in a small stew- pan, with two tablespoonsfid of cold water to soak and swell. A A 370 National Training School for Cookery. 9. We then put the stewpan on the fire, and stir the gelatine until it is quite melted. 10. We pour this melted gelatine through a strainer and stir it into the custard, 11. We pour half a pint of double cream into a basin, and whisk it to a stiff froth with the whisk. 12. We add to it a tablespoonful of castor sugar and half a teaspoo7ifid of essence of Vanilla. N.B. — If any other flavouring be preferred, it should be now added, instead of the essence of Vanilla. 13. When the custard is sufficiently cooled, we stir it lightly into the whipped cream. 14. We take a pint and a half mould, scald it with hoi water, and then rinse it out with cold. 15. We pour the cream into the mould, and stand it in ice, until required for use. 16. For serving, we should dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish. N.B. — This is an economical recipe for making cream, but if made entirely of cream, instead of cream and custard, it would of course be richer. Lessons on Making Creams. — Strawberry Cream. 371 CREAMS. Lesson No. 2. STRAWBERRY CREAM. Average cost of " Strawberry Cream " {about one pint). INGREDIENTS. J# d% 1 pint of fresh strawberries o 6 z\ ozs. of castor sugar o of f "of an oz. of the best gelatine o 2.\ The juice of one lemon o i£ \ pint of good cream i 3 ^ it Time required, abotit half an hour. Now we will show you how to make a Strawberry Cream. 1. We take a pint of fresh strawberries, and put them on a board. 2. We must pick them over, and put aside any that are not quite good. 3. We must stalk them, and put them in a basin. 4. We sprinkle over them half an ounce of white castor sugary which will help to draw out the juice. 5. We take a silk sieve and place it over a basin. N.B.*— A hair sieve could be used instead. 6. We pass the fruit through the sieve with a wooden spoon. 7. We put three-quarters of an ounce of the best gelatine into a small stewpan, with two tablespoonsful of cold water, to soak and to swell. 8. We then put the stewpan on the fire, and stir the gelatine until it is quite melted. 9. We add two ounces of castor sugar, and squeeze the juice of one lemon through a strainer into the stewpan. A A 2 372 Natioival Training School for Cookery. 10. We pour this mixture through a strainer, and stir it into the strawberries in the basin, and mix them well together. 11. We pour half a pint of good cream into a basin, and whip it to a stiff froth with a whisk. IS. We now add this cream to the strawberries in the basin, and stir them lightly together. 13. We take a pint mould, scald it with hot watery and then rinse it out with cold. 14. We pour the strawberry cream into the mould, and stand it in icey until required for use, 15. For serving, we should dip the mould into boiling water for a second, shake it to loosen the cream} and then turn it out carefully on to a dish. Lessons on Making Creams. — Charlotte Rtisse. 373 CREAMS. Lesson No. 3. CHARLOTTE RUSSE. Average cost of " Charlotte Russe" {about one pint). INGREDIENTS. 5. d. 12 sponge finger biscuits o 6 \ oz. of the best gelatine o i| I gill of milk o o\ \ pint of double cream . . . i 3 1 dessertspoonful of sifted sugar o o\ 30 drops of essence of Vanilla

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