Charlotte Russe

Ingredients

• 1 oz. gelatine
• 4 cup fruit sugar
• 4 cup cold water
• 1 tsp. vanilla
• 2 cup cream (whipped)
• 6 lady fingers

Method

1. 1

   Soften gelatine in cold water, and dissolve in hot milk.

2. 2

   Strain and add sugar, stir until it is dissolved; flavor.

3. 3

   Set aside in a cool place; stir occasionally.

4. 4

   When partially set, beat until foamy, then beat in a little of the whipped cream, and lightly fold in remaining cream.

5. 5

   Turn into a mould which has been lined with lady fingers.

6. 6

   Slices of sponge cake may be used to line mould.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 35. The excerpt below is the record exactly as published.

1 oz. gelatine. 3 tbsp. lemon juice. + ce. cold water. 1 c. sugar. 1 c. orange juice. 4 eggs. 6 lady fingers. Soften gelatine in cold water. Mix fruit juice, sugar and yolks of eges slightly beaten. Cook over hot water as a soft custard. Pour over the softened gelatine, strain and set aside in a cool place; stir ocea- sionally. When partially set beat until foamy, then fold in whites of eggs beaten stiff. Turn into a mould which has been-lined with lady fingers; chill. 55 ae ‘Ra, “* Dette CARAMEL CHARLOTTE. + oz. gelatine. + c. boiling water. + c. cold water. 1c. hot cream or rich milk. LCE Sur Ar: 1 tsp. vanilla. Whites 4 eggs. Soften gelatine in cold water. Melt sugar to caramel, then gradually add the boiling water;®pour over the softened gelatine, strain. Add cream, and when cool flavor. When partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Turn into moistened mould and chill. CHARLOTTE RUSSE. + 0%. gelatine. 4 ¢. fruit sugar: 4 c. cold water. 13 tsp. vanilla. = Gonotmilk: 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk. Strain and add sugar, stir until it is dissolved; flavor. Set aside in a cool place; stir occasionally. When partially set, beat until foamy, then beat in a little of the whipped cream, and lightly fold in remaining cream. Turn into a mould which has been lined with lady fingers. Slices of sponge cake may be used to line mould. CHOCOLATE CHARLOTTE. 4 oz. gelatine. 2 ec. fruit sugar. + c. cold water. 3 tbsp. boiling water. = ¢? hot milk. * tsp. vanilla. 14 oz. chocolate. 2c. cream (whipped). 6 lady fingers. Soften gelatine in cold water, and dissolve in hot milk; strain. Melt chocolate over hot water, add one-half sugar, and gradually the boiling water; stir until smooth, and add to dissolved gelatine. Add remaining sugar and finish as Charlotte Russe. : ORANGE CHARLOTTE. + oz. gelatine. 1 tbsp. lemon juice. + ec. cup cold water. + ¢@. orange juice pulp. +e. boiling water. White 1 egg. & + c. Sugar. 1c. cream (whipped). nge sections. s Lemon Jelly, strain, add orange juice and pulp. Set aside in a c¢ ace; stir occasionally. When partially set, beat until foamy, then ad hite of egg beaten stiff; beat well, then fold in whipped cream. Turn into a.mould which has been lined with orange sections; chill. Prepare first five ingredi PUDDING SAUCES LEMON SYRUP. 2 c. sugar. Thin shavings lemon rind. 1 ce. boiling water. 2 tsp. butter. 4 tbsp. lemon juice. Make syrup by boiling sugar, water and lemon rind 5 minutes, Remove from fire, add butter and lemon juice; strain. 56 MOCK MAPLE SYRUP. 1c. brown sugar. 4 c. granulated sugar. 1c. boiling water. 1 tsp. butter. 4 tsp. vanilla. Make syrup by. boiling brown sugar and water 10 minutes. Melt @ granulated sugar in a frying pan until a light brown, then carefully add syrup. Remove from fire, add butter and vanilla. If syrup is too thick, thin with boiling water. & BROWN SUGAR SAUCE. + ¢. brown sugar. 1c. boiling water. 1 tbsp. flour. 1 tbsp. butter. 4 tsp. vanilla. Mix sugar and flour, add boiling water and cook until there is no taste of raw starch. Remove from fire, add butter and vanilla. Two table- spoons rich spicy fruit syrup may be used instead of vanilla. LEMON SAUCE, NO. 1. +c. sugar. 1c. boiling water. 1 tbsp. cornstarch, or 1 tbsp. butter. 4 c. flour. p 1 tbsp. lemon juice. Grated lemon rind. Mix sugar and cornstarch, add boiling water and cook until there is no taste of raw starch. Remove from fire, add butter, lemon juice and rind. For Vanilla Sauce use 1 tsp. vanilla

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