Charlotte Russe

Ingredients

• one-fourth package of gelatine
• one quart of milk
• yolks of four eggs
• enough sugar to sweeten
• a little vanilla
• sherry wine to flavor
• whites of four eggs
• slices of sponge cake

Method

1. 1

   Dissolve gelatine in water.

2. 2

   Make custard with milk, egg yolks, and sugar; stir in gelatine until thickened.

3. 3

   Cool and add vanilla and sherry.

4. 4

   Fold in beaten egg whites.

5. 5

   Line moulds with sponge cake dipped in sherry mixture, fill with custard, and let set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE, WITH PINEAPPLE. Peel and cut a pineapple in slices ; put with the slices in a stewpan half a pound of fine white sugar, half an ounce of patent gelatine and half a teacupful of water ; stew slowly until very tender ; carry through a sieve ; put upon ice ; stir it well. Just as it is upon the point of setting, add a pint of cream well whipped ; mix it well and pour into a mould lined with sponge cake or lady fingers. CHARLOTTE RUSSE. Dissolve one-fourth package of gelatine in enough water to cover it, then make a custard of one quart of milk and yolks of four eggs and enough sugar to sweeten, stir in the gelatine and mix all together on the stove until it thickens ; then turn into a bowl to cool, adding a little vanilla and sherry wine to flavor to suit your taste. When cool, stir in the whites of four eggs, after they have been beaten to a stiff froth ; line the moulds with slices of sponge cake

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