Charlotte Russe (Another Variation)

Ingredients

• one quart of cream
• half a box of gelatine
• half cup of cold water
• half cup boiling water

Method

1. 1

   Put the gelatine to soak in half a cup of cold water, let it stand half hour, then pour on the boiling water, put on the fire and stir constantly until dissolved but do not let it boil.

2. 2

   Whip your cream, flavor with sherry wine and sweeten to taste and add to gelatine when cool.

3. 3

   Pour it in a slow stream on your whipped cream, stirring fast all the time.

4. 4

   Do not beat too long in mixing, give a final stir and pour the charlotte in your glass bowl lined with lady fingers.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 135. The excerpt below is the record exactly as published.

one quart of cream well whipped, stirring lightly together. Place in mold, pack in salt and ice for four or five hours. Serve either with or without whipped cream. — Mrs. I. B. Tigrett. Snow Pudding. — One and one-quarter tablespoons Knox's gelatine in one-quarter cup of cold water. Let it stand fifteen minutes. Then pour one cup of boiling water on gelatine. Stir in one cup sugar, one-quarter cup lemon juice. Put it aside till it begins to thicken. Beat whites of three eggs very stiff. Pour in jelly very slowly on stiff whites of eggs. Beat till stiff. 236 HOW WE COOK IN TENNESSEE. Cut up an orange, banana or other fruit and pour in mold till cold. Custard: Three yolks of eggs. Beat well with three tablespoons of sugar; scald one pint milk. Pour slowly on egg and sugar. Let it boil about five minutes. Flavor when cool. — Miss Pattie Crook. Lemon Sponge or Snow Pudding. — Soak half box Knox's Sparkling Gelatine in three-quarters pint of cold water, then dissolve over the fire with the rind and juice of two lemons and six ounces sugar. Boil all together two or three minutes; strain and let it remain until nearly cold and beginning to set, then add the whites of two eggs well beaten and whisk ten minutes, when it becomes the consistency of sponge; put it lightly into a glass dish, leaving it rough in appearance. Serve with a thin custard. Vanilla Blanc Mange. — Soak one ounce gelatine in one quart milk one hour; add yolks of three eggs and one cup sugar; flavor with vanilla, set away to cool. Best made over night. Serve with cream. Custard Blanc Mange. — Make a custard of one quart milk, four eggs, one teacup sugar. Stir into it, while boiling, one-half box of gelatine after it has soaked ten minutes; season with vanilla, and pour into molds. Eat with whipped cream. Blanc Mange. — Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine, and pour it into the milk; at the same time remove the milk from the fire. When nearly cold flavor with vanilla and pour into a mold. Set it on ice to harden. Chocolate Blanc Mange. — In one pint of water dissolve one ounce of gelatine. Boil one quart of milk, four ounces of grated chocolate, and three-fourths pound of sugar together for five minutes ; then add the gelatine, and stirring constantly boil five minutes longer. Flavor with one teaspoonful of va- nilla, and pour into a mold. To be eaten with sweet cream. HOW WE COOK IN TENNESSEE. 237 Chocolate Blanc Mange. — Soak half box Knox's Sparkling- Gelatine in half cnp cold water ; boil one quart sweet milk with one cnp sugar and fonr ounces of grated chocolate and a little salt five minutes ; then add gelatine and boil five minutes more, stirring constantly; flavor with vanilla, and pour into mold. Serve with whipped cream. G,ood. Blanc Mange with Almonds.— Half a box of Knox's Sparkl- ing gelatine, three and one-half cups of cream or milk, half a pound of almonds, one cup of sugar. Soften the gelatine in half a cup of milk or cream five minutes and dissolve by stand- ing in hot water. Pound the almonds, after blanching, with part of the sugar; add the rest of the sugar and part of the cream. When they have stood half an hour or more press them through a napkin. Add to this almond milk, the dissolved gela- tine and the rest of the milk or cream and turn into a mold. Serve with cream. Charlotte Russe. — Half box gelatine covered with water, stir until it dissolves; let boil until half boils away; strain into a custard made of three eggs, four tablespoons sugar and one scant pint of milk. Custard must be nearly cold before cooled gelatine is strained into it. Sweeten your cream before whip- ping, and drain upon a sieve after whipping. Mix with custard immediately after straining gelatine into custard. Flavor with vanilla. Two pints of cream will do for this amount of char- lotte.—Mrs. I. 0. Benton. Charlotte Russe. — Whites of six eggs, beaten very stiff ; one- quarter box of gelatine, dissolved in a cup of cold water ; one pint of sugar (reserve three tablespoons of sugar and whip it with the eggs). Use one quart of cream beaten very stiff. When gelatine is nearly cold and begins to thicken, whip in the cream — a little at a time. Flavor to taste with sherry. — ■ Mrs. Chas. King. Charlotte Russe.— One quart of cream, half a box of gelatine, half cup of cold water, half cup boiling water

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