Charlotte Russe

Ingredients

• 1 pint of milk
• 1 pint of cream
• Yolks of four eggs
• 1/2 cupful of sugar
• 1 boxful of gelatine
• 1 teaspoonful of vanilla

Method

1. 1

   Mix the sugar with the yolks of the eggs.

2. 2

   Scald the milk and pour it over them.

3. 3

   Place it on the fire and stir until the eggs are cooked, but not thickened like a custard, then add the gelatine, which has been soaked for an hour in half a cupful of cold water.

4. 4

   When the gelatine is dissolved remove it from the fire, add the vanilla, and let it get cold.

5. 5

   When the mixture begins to thicken add the cream whipped to a stiff froth, and turn it into a mold lined with lady-fingers or with slices of sponge-cake.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 56. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE 1 pint of milk, 1 pint of cream, Yolks of four eggs, ^ cupful of sugar, ^ boxful of gelatine, 1 teaspoonful of vanilla

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