Charlotte Russe

Ingredients

• IJ ozs. of gelatine
• 1 pint of milk
• 3 yolks of eggs
• J pint of cream
• 1 glass of sberry
• 1 lemon
• 8 large lumps of sugar
• J saltspoonful of cocbine^
• 24 Savoy cakes

Method

1. 1

   Melt the gelatine in a pint of milk, stir in three yolks of eggs, let it thicken a little.

2. 2

   Take off the fire, and when cold add the cream and sherry, the peel of a lemon, and eight large lumps of sugar, on which grate the peel.

3. 3

   Then whip it twenty minutes, until it becomes thick.

4. 4

   Plunge a mould in cold water, line the sides with Savoy cakes, cut off the ends, and make them stand.

5. 5

   Pour in the whipped cream, which you can either colour pink with cochineal or leave white.

6. 6

   Turn out when set and serve.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 44. The excerpt below is the record exactly as published.

Charlotte Russe. Foe Ten Peesons. — IJ ozs. of gelatine ; 1 pint of milk; 3 yolks of eggs ; J pint of cream ; 1 glass of sberry ; 1 lemon ; 8 large lumps of sugar ; J saltspoonful of cocbine^ ; 24 Savoy cakes

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