Charlotte Russe

Ingredients

• One pint of cream
• one-half cup of powdered sugar
• whites of three eggs
• one dozen lady fingers
• one dozen marshmallows
• one dozen blanched almonds
• one dozen English walnuts
• two tablespoons of candied cherries
• one-half teaspoon of vanilla
• three tablespoons of brandy or sherry

Method

1. 1

   Fold the beaten whites into the whipped cream, add fruit and seasoning; line mould with lady fingers.

2. 2

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 161. The excerpt below is the record exactly as published.

one-half cup of powdered sugar, whites of three eggs beaten stiff, one dozen lady fingers, one dozen marshmallows, chopped fine, one dozen blanched almonds, one dozen Eng- lish walnuts, two tablespoons of candied cherries, one- half teaspoon of vanilla, three tablespoons of brandy or sherry. Fold the beaten whites into the whipped cream, add fruit and seasoning; line mould with lady fingers. Serve very cold. CHARLOTTE RUSSE. Table Taik. Soak one-quarter of a package of gelatine in one- quarter of a cupful of cold water. Beat together two eggs, one-third of a cupful of sugar, and one cupful of milk. Stir over the fire in a double boiler until it is a thick custard. Add the soaked gelatine, take from the fire and stir until the gelatine has dissolved, then strain. Set aside until it begins to thicken, then add one tea- spoonful of vanilla and one tablespoonful of sherry, and whip hard. As it again begins to thicken add lightly one pint of heavy cream, whipped to a firm froth, and turn carefully through from the bottom for a moment or two. Have cups lined with split lady's-fingcrs or thin slices of sponge cake. Fill with the charlotte and garnish with candied cherries or other fruits. 378 KIRMESS COOK BOOK. MERINGUE. Mrs, A, Robinson, Bay side, L. /. Beat the whites of four eggs to a stiff froth, then make a syrup by boiling two cups of granulated sugar with half a cup of water until it drops from the spoon in a fine thread. Pour this gradually while hot on the beaten egg; beating it all the time until all the syrup is used. Then put in a baking dish and cook in a moderate oven until light brown. TSARINA CREAM. Table Talk. Whip one pint of thick, heavy, sweet cream to a solid froth and color it pale green with leaf green color paste. Soak one-quarter of a cupful of gelatine in one-quarter of a cupful of cold water, and when soft, stand over hot water until dissolved. When the first heat has passed, strain it into the cream and stand in a pan of cold water. Stir lightly every now and then, and as the mixture begins to thicken, add three tablespoonfuls of sifted powdered sugar; in a moment or two add gradually four tablespoonfuls of sherry, taking care that it thick- ens a little after each addition. Lastly, stir in a tea- spoonful of vanilla and a half cupful of blanched and chopped almonds. Turn into fancy cups for serving, and garnish with bits of angelica or citron. WINE JELLY. Mrs, Wilder Smith, Batavia, N, Y, To one package of Cox's gelatine add enough water to cover, the juice of three lemons, and the grated rind of one. Let this stand one hour, then add two pints boiling water, one pint of sherry (good), two pounds pulverized sugar, a little brandy or whiskey. Strain into moulds and put in a cool place. DESSERTS. 379 WINE JELLY WITH WHIPPED CREAM. Mrs. E. H. A. Correa, Hoboken, N. J. Soak one box Cooper^s gelatine in one quart of Cali- fornia port wine, three cups of sugar, juice of four lem- ons, one ounce stick cinnamon. Stand on extreme back of range for one hour, stirring occasionally. At the end of an hour, add one quart of boiling water, strain and put in a cool place to stiffen. When cold, serve with whipped cream. mother's PHILADELPHIA ICE CREAM. Mrs, T. K. Egbert, New York. Two quarts of cream, three tablespoonfuls of arrow- root, the whites of eight eggs well beaten, one pound of powdered sugar. Boil the cream, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean and boil it in the cream. Freeze. PIIILADELPIIIA ICE CREAM. Mrs, C. C, D. R.J Los Angeles , Cat. In a double boiler scald one pint of cream

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