Charlotte Russe
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 147. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Dissolve one ounce of good isinglass in a cup of new milk ; beat the yolks of six eggs and one pound of fine sugar together ; whip to a froth one pint of good cream, and beat to a froth the whites of twelve eggs.
Cook this with the app: pantry check, scaling, and the assistant.