Charlotte Russe

Ingredients

• a half cup of milk
• three tablespoons of powdered sugar
• four tablespoons of dissolved Cox’s gelatine
• flavor with vanilla
• two cups of whipped cream

Method

1. 1

   Put milk in a saucepan; add powdered sugar and dissolved gelatine; flavor with vanilla.

2. 2

   When it thickens, pour into whipped cream and mix carefully.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 108. The excerpt below is the record exactly as published.

charlotte russe. Leave on ice until cold, dip in warm water, turn out, and serve with whipped cream. Chocolate Cream. Put a half cup of water on the stove, thicken with a teaspoon of cornstarch dissolved in the other half cup of water; add to that three tablespoons of grated chocolate, three tablespoons of granulated sugar, and after it comes to a boil, take off the stove and put the saucepan on ice and stir it, adding to it four tablespoons of dissolved Cox’s gelatine. When it gets cold and begins to settle, add the cup of whipped cream carefully, then put it in the forms. Charlotte Russe. Put a half cup of milk in a saucepan; add to it three tablespoons of powdered sugar and four tablespoons of dissolved Cox’s gelatine; flavor with vanilla. When it com¬ mences to thicken, pour it into one cup of whipped cream; mix it carefully. Baked Bananas with Meringues a la Justina Bananes au four aux Meringues a la Justina For Eight Portions Take four bananas, remove the skin and cut them in halves lengthwise; put them on a buttered baking sheet with the cut side down; sprinkle them with powdered sugar and with some lemon juice. Put them in the oven to bake until they commence to get soft, time about eight minutes; take out and glaze them with the red fruit glaze; put them in the oven again for about two minutes. In the meantime, beat up the whites of two eggs to a stiff meringue; add two tablespoonfuls of powdered sugar; put it in a paper bag that holds a fancy tube and decorate them all around with a heavy strip of meringue, little dots of it on the top; sprinkle them with little finely chopped almonds. Put them back in the oven again, uncovered, until the meringue commences to brown. Arrange the baked bananas on the foundation. Make a quick sponge cake for a foundation [see my book “The Swedish, French, American Cook Book”]; spread it with jam; put it on the platter it is going to be served on; cut out the center, leaving space for the cream, and fill the center with va¬ nilla ice cream. 142 MRS. ERICSSON HAMMOND’S COOK BOOK Compote of Peach a la Charlotta Compote de Peches a la Charlotte Put a low timbale cup on ice; glaze with jelly and decorate with whipped cream in checkers; to a half cup of whipped cream add one tablespoonful of dissolved Cox’s gelatine. In each checker put a dot of cream that has been colored pink and all around the checkers put every other dot of cream colored pink and green; glaze with aspic on the top and fill with the compote about an inch and a half, then fill with charlotte russe. Leave on ice until ready to serve, then turn out on a platter on a paper doily and garnish with meringues and with little marbles of scooped-out peaches cooked and glazed as the illustration will show. Serve with marshmallow sauce [see my large book]. Compote. Take one cup of cooked peaches that has been pressed through a fine strainer, color a trifle with the peach orange coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬ tine, sweeten, and flavor with brandy if such is at hand. Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬ pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine, a teaspoonful of vanilla, and four spoons of powdered sugar; stir until it commences to thicken, then pour in two cups of whipped cream

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