Charlotte Russe

Ingredients

• one quart rich cream
• one scant pint of milk
• six eggs beaten very light
• make very sweet
• flavor high with vanilla
• one full ounce Coxe's gelatine
• the whipped cream
• buttered paper
• sponge cake or lady-fingers

Method

1. 1

   Whip cream to a stiff froth and drain.

2. 2

   Beat eggs with milk and sweeten.

3. 3

   Cook until thick, then add gelatine.

4. 4

   When cold, mix with whipped cream.

5. 5

   Line a mould with buttered paper and sponge cake, fill with cream, and chill.

As published

This recipe was extracted from The new home cook book (1896), page 98. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Mrs. A. M. Gibbs. Whip one quart rich cream to a stiff froth, and drain VALUABLE RECIPES, 245 well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick cus- tard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady-fingers

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