Charlotte Russe

Ingredients

• One quart of cream
• 1 tablespoon of Sauer's vanilla
• whites of 4 eggs
• 1 cup of pulverized sugar
• 3/4 box of pulverized gelatine
• 1 gill of cold milk
• 1 gill of hot milk

Method

1. 1

   Whip cream until stiff, add vanilla.

2. 2

   Beat eggs and sugar together.

3. 3

   Soak gelatine in cold milk and dissolve with hot milk.

4. 4

   Combine all and fill a dish lined with sponge cake or macaroons.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 37. The excerpt below is the record exactly as published.

Charlotte Russe. One quart of cream, i tablespoon of Sauer's vanilla, whites of 4 eggs, I cup of pulverized sugar, 3^ box of pulverized gelatine, I gill of cold milk, i gill of hot milk

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