Charlotte Russe

Ingredients

• Ten eggs
• one cupful of sugar
• four tablespoonfuls of wine
• one of vanilla extract
• a package of gelatine
• one and a half cupfuls of milk
• one pint of cream

Method

1. 1

   Soak the gelatine in half a cupful of the milk.

2. 2

   Beat the yolks of the eggs and the sugar together, and put in the double boiler with the remaining milk.

3. 3

   Stir until the mixture begins to thicken; then add the gelatine, and strain into a large tin basin.

4. 4

   Place this in a pan of ice water, and when it begins to cool, add the whites of the eggs, well beaten, the wine and flavor, and the whipped cream.

5. 5

   Mix thoroughly, and pour into moulds that have been lined with sponge cake.

6. 6

   Set away to harden.

7. 7

   With the quantities given two quart moulds can be filled.

8. 8

   The lining may be one piece of sponge cake, or strips of it, or lady-fingers.

9. 9

   The wine may be omitted.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 151. The excerpt below is the record exactly as published.

Charlotte Russe. Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of vanilla extract, a package of gelatine, one and a half cupfuls of milk, one pint of cream

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