Charlotte Russe
From Household hints, 1881
Recommended as a dessert for Christmas dinner.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 17. The excerpt below is the record exactly as published.
Charlotte Russe. — Take half an ounce of gelatine, and put it into just enough warm water to cover it ; while this is slowly dissolving take one pint of thick sweet cream and whip it to a stiff froth ; beat well the white of one egg.
Cook this with the app: pantry check, scaling, and the assistant.