Charlotte Russe a la Creme
From The table, 1889
Serves 6
Serve with additional cream around the plates.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 305. The excerpt below is the record exactly as published.
Charlotte Russe a la Creme. — Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits a la cuillere (No. 1231), cut them in two, and should they be higher than the mold, trim them off to the edge. Pour the whipped cream (No. 1254)
Cook this with the app: pantry check, scaling, and the assistant.