Charlotte Russe (Alternate Method)

Ingredients

• 1 oz. of gelatine
• 1/2 pint of cold water
• 4 lb. of sugar
• 1 pint of lemon-juice
• 1 pint of orange-juice
• the yolks of four eggs
• 1 pint of cream

Method

1. 1

   Soak gelatine in water.

2. 2

   Make syrup with sugar, lemon juice, and orange juice.

3. 3

   Pour into beaten yolks, cook until thick, add gelatine, strain into ice.

4. 4

   Beat egg whites, mix all, pour into moulds, keep on ice, and serve.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 229. The excerpt below is the record exactly as published.

1 pint of cream, mix in gradually 4oz. of caster sugar and £oz. of soaked gelatine. Flavour the cream with a few drops of orange- flower water or essence of violets ; pour it carefully ipto the mould with the biscuits, and pack the mould in pounded ice Charlottes — continued. and salt for an hour or two. When ready to serve, turn the contents of the mould carefully out on to a fancy dish, and serve. Charlottes Glacees. — Take six small Charlotte-moulds, and line them nicely with twelve lady’s-finger biscuits cut cross- wise into halves. Have ready 14 pints of vanilla ice-cream, fill the interiors of the moulds with it, and turn them on to a dessert-dish with a folded napkin over. Divide the remaining ice-cream evenly over the six Charlottes, with one macaroon on top of each ; then send immediately to the table. Charlottes Panachees. — Have six Charlotte-moulds lined as for Charlotte Glacees, fill them with I pint of vanilla ice- cream, then turn them on to six cold dessert-plates. Take a pastry-bag, slide down in it a fancy-shaped tube, and pour into it 1 pint of whipped vanilla cream ; press a little of this on to the top of the Charlottes, arrange over them six macaroons, press a little more cream, about the size of a nut, on the top of each macaroon, then with the balance of the cream decorate the bottom of the Charlottes all round, and serve. Charlotte Russe. — (1) Soak loz. of gelatine in 1 teacupful of milk. Beat the yolks of ten eggs and |lb. of caster sugar together, and put in the double boiler with 1 breakfast-cupful of milk ; stir until the mixture begins to thicken, then add the gelatine, and strain into a large tin basin. Place this in a pan of ice, and when it begins to cool add the whites of the eggs, well beaten, 4 tumblerful of sherry, 1 table-spoonful of vanilla extract, and 1 pint of whipped cream. Mix thoroughly, pour into moulds that have been lined with sponge Fig. 409. Charlotte Russe. cake (see Fig. 409), and set away to harden. With the quantities given two quart moulds can be filled. The lining may be one piece of sponge cake hollowed out, or sti-ips of it, or lady’s fingers. The wine may be omitted. Charlotte Russe may be filled with any kind of cream. (2) Soak loz. of gelatine in cold water till soft, make a syrup with 41b. of sugar, | pint of lemon-juice, and 1 pint of orange-juice. When boiling, pour it into the beaten yolks of four eggs

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