Charlotte Russe

Ingredients

• Two tablespoons gelatine
• soaked in a little cold milk two hours
• two coffeecups rich cream
• one teacup milk

Method

1. 1

   Whip the cream stiff in a large bowl or dish; set on ice.

2. 2

   Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold add the whipped cream, a spoonful at a time.

3. 3

   Sweeten with pulverized sugar, and flavor with vanilla.

4. 4

   Line a dish with lady fingers or sponge cake; pour in the cream and set in a cool place to harden.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 20. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE ELEGANTE. One-half package Coxe's gelatine dissolved in a very little water ; one quart whipped cream ; flavored and sweetened to taste. Line a mould with sponge or white cake. Stir the gelatine into the cream and pour into the prepared mould. The cake may be soaked in a little wine if preferred. Mrs. H. Candee. CHARLOTTE RUSSE. Two tablespoons gelatine soaked in a little cold milk two hours ; two coffeecups rich cream ; one teacup milk

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