Charlotte Russe au Cafe
From The encyclopædia of practical cookery, 1890
Serves 6
Trim lady's fingers if they are higher than the mould.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 233. The excerpt below is the record exactly as published.
Charlotte Russe au Cafe. — Take six small Charlotte-russe moulds. When thoroughly cleaned line them with lady’s-finger cakes, cut into halves ; should they then be higher than the mould, trim them off at the edge. Add to 1 pint of vanilla cream 2 table-spoonfuls of coffee essence ; beat thoroughly together for two minutes, and fill the moulds with the mixture. Turn them over on to six dessert-plates, spread a little more cream on the top, and cover each with one macaroon
Cook this with the app: pantry check, scaling, and the assistant.