Charlotte Russe

Ingredients

• 3 gills double cream
• 4 oz. gelatine
• | gill of water
• 1 dessert-sp. sugar
• | tea-sp. vanilla essence
• or 1 table -sp. of noyeau or other liqueur

Method

1. 1

   Whip the cream to a stiff froth, and add one dessert-spoonful or more of fine sugar.

2. 2

   Flavour to taste.

3. 3

   Dissolve the gelatine in 0.5 gill of water, and strain it slowly into the cream, stirring all the time.

4. 4

   When it begins to stiffen, turn it into the prepared mould.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 715. The excerpt below is the record exactly as published.

Charlotte Russe A Charlotte Russe is a cream mixture, moulded with finger biscuits or cake on the outside. It is easily made, and is a general favourite. To Line the Mould. — A plain mould is required, with straight sides and a flat bottom like a souffle tin. First place at the bottom of the tin a round of oiled paper, cut to fit it exactly. Then trim some finger biscuits, making the sides straight and cutting off one end, so that they will stand level in the tin. Arrange them evenly round the sides of the tin, putting alternately a brown and white side to the outside. They should be long enough to reach to the top ®f the tin, and must be packed very closely together. Sometimes the joins are brushed over with a little white of egg. Instead of the biscuits, strips of sponge cake may be used. Cut the strips from 1 to 1J inches wide, and fit them closely together round the tin. The top of the tin may also be lined with cake or biscuit, cut into triangular-shaped pieces and fitted in evenly. Filling the Mould. — Almost any cream mixture stiffened with gelatine may be used for filling the inside. Below are given two or three different fillings, but such mixtures as chocolate, coffee, raspberry, ginger, vanilla cream, &c., would all be suitable. COLD SWEETS, JELLIES, AND CREAMS 445 Mixtures for Filling a Charlotte Russe (lj-pt. mould) No. 1 3 gills double cream. 4 oz. gelatine. | gill of water. 1 dessert-sp. sugar. | tea-sp. vanilla essence or 1 table -sp. of noyeau or other liqueur

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