Charlotte Russe

Ingredients

• 2 or 3 oz. Savoy biscuits
• 1 teaspoonful vanilla
• 2 yolks of eggs
• •j pint double cream
• 4 oz. leaf gelatine
• 2 oz. sugar
• pint milk
• Some jelly and candied fruits for decorating

Method

1. 1

   Pour in the bottom of the mould about one-third of an inch of jelly, arrange round the edge a row of cherries, put in a cool place to set; then arrange round the sides of the mould the biscuits, which must be first divided and trimmed; dissolve the gelatine in 0.5 pint of water; beat up the eggs, and add to them the milk and sugar, pour into a custard pan or jug, set in a pan of boiling water, stir until it coats the spoon; add the gelatine; whip up the cream, and add to it the custard, and when nearly cold, pour into the prepared mould; when set dip in warm water, and turn out.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 50. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. 2 or 3 oz. Savoy biscuits 1 teaspoonful vanilla 2 yolks of eggs •j pint double cream 4 oz. leaf gelatine 2 oz. sugar pint milk Some jelly and candied fruits for decorating

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