Charlotte Russe
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 122. The excerpt below is the record exactly as published.
Charlotte Russe. Make a sponge cake as on p. 216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides. Fill with cream whipped as above, and let it stand on the ice to set a little. This is the easiest form of Charlotte. It is improved by the beaten whites of three eggs stirred into the cream. Flavor with half a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.