Charlotte Russe

Ingredients

• lOoz. of granulated sugar
• thirteen whites of eggs
• 2 large teaspoonfuls of cream of tartar
• a little vanilla extract
• 6oz. of flour
• lib. of ripe strawberry puree or jam
• 1 pint of sweet cream
• loz. of dissolved gelatine
• a dozen candied cherries
• 1 pint of rich cream
• loz. of powdered white sugar
• 1 teaspoonful of essence of vanilla

Method

1. 1

   Beat the sugar and egg whites together for about twenty minutes.

2. 2

   Add cream of tartar and vanilla, beat for another minute, then stir in flour.

3. 3

   Spread the batter on a baking sheet and bake for about five minutes.

4. 4

   Cut into strips for lining muffin rings.

5. 5

   Fill with whipped cream.

6. 6

   For the jelly, pack it in ice, decorate with fruit, and let it set.

7. 7

   Mix strawberry puree with sweet cream and gelatine, pour into the mould, and let it set firm.

8. 8

   Turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 231. The excerpt below is the record exactly as published.

lOoz. of granulated sugar and thirteen whites of eggs into a brass pan, and beat them together with a wire egg-whisk for about twenty minutes. If beaten rapidly in a cool place the mixture will then be like good cake frosting. Add 2 large teaspoonfuls of cream of tartar and a little vanilla extract, and beat a minute longer; then lay aside the whisk and stir 6oz. of flour in with a spoon. As soon as the flour is quite mixed in the batter is ready, and should be baked forth- with. Lay a sheet of tissue-paper on the largest baking- sheet, spread the cake batter on it just deep enough to hide the paper, and bake about five minutes. Lay the cake downwards on the table, wet the paper, and take it off. Cut the cake into strips that will fit inside some tin muffin-rings and serve as linings, and small pieces to form the bottoms. Small tumblers or cups may answer as well when there are no suitable rings. Fill with whipped cream. (8) Put a little warmed jelly at the bottom of a plain round Charlotte-mould, pack it in ice, and when the jelly commences For details respecting Culinary Processes, Utensils, U M 1 v b n; siT Y LiBR ARY LEEDS Charlottes — continued. to set decorate that part of the mould with any fruit that may be desired. Pour in more of the warm jelly to cover the fruit and let it set firm. Cut a few savoy biscuits into various shapes, dip them in sweet jelly, and decorate the sides of the mould with them. Put lib. of ripe strawberry puree or jam into a basin, and mix in 1 pint of sweet cream and loz. of dissolved gelatine. Pour this mixture into the cavity in the mould, cover the top over with a tin, pack icc on the top, and let it remain until the whole is set and firm. Turn the Charlotte out of the mould when ready, and serve. (9) Soak Joz. of gelatine for ten minutes in just enough water to cover it. Put 1 pint of rich cream into a bowl and whip it with a whisk into a stiff froth, add to this loz. of powdered white sugar and 1 teaspoonful of essence of vanilla ; then melt the soaked gelatine over the fire, and very carefully pour it into the whipped cream ; now beat the white of an egg to a stiff froth, and stir this in, taking care not to beat down the froth. Then take lib. of savoy biscuits or lady’s fingers, split them apart if they are joined, cut the sides of each so that they may fit evenly together, and line a pint Charlotte-mould with them, placing them perpendicularly. Take a dozen candied cherries, dip them in water, and arrange in any pattern at the bottom of a tin. When the whipped cream and gelatine begin to get a little firm, pour them very carefully into the mould so as not to disarrange the wall of biscuits, and put it away in a cool place to harden. When it has become sufficiently firm turn out on to a dessert-dish, being careful not to spoil its shape or to disarrange the cherries on the top. (10) Bake some sponge cakes in very thin sheets, cut them into pieces about lOin. long and 4in. wide, roll these into small cups, and fasten the edges together with white of egg slightly beaten. Soak ^oz. of gelatine for ten minutes in just sufficient water to cover it. Put ^ pint of rich cream into a bowl and whip it with a whisk to a stiff froth, add to this loz. of powdered white sugar, and 1 teaspoonful of essence of vanilla ; then melt the soaked gelatine over the fire, and very carefully stir it into the whipped cream. Now arrange the cake-cups on a platter, put a round of ornamental paper under each, and two-thirds fill them with the whipped cream ; when this gets firm, fill up the cups with white of egg beaten to a stiff froth, and put on top of each a lozenge cut from the thin sponge cake. Cover them with a sheet of paper, and put them in the oven for a minute to set the white of egg. Garnish the top of each with candied cherries (see Fig. 411), and serve. (11) Line the bottom and sides of a dome-shaped mould with thin strips of sponge cake or lady’s fingers. Line the bottom first, arranging the pieces to form a star or rosette, then arrange them in an upright position all round the sides of the mould, packing them closely together. Sweeten 1 pint or more of cream, according to the size of the mould, with caster sugar, flavour it to taste with any kind of essence, and whip it to a stiff froth. Pour the cream carefully over the biscuits, pack the mould in thoroughly pounded ice, and leave it for two or three hours. When ready to serve, turn the contents of the mould carefully out on to a fancy dish, and decorate it according to taste with icing, or it may be left plain. (12) Decorate a Charlotte-mould, using for the sides lady’s fingers, with the ends cut square, or small slices of sponge 2 H Sauces , &c., referred to, see under their special heads. ^ \ 338 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Charlottes — continued. cake ; and for the top, small round sponge cakes or maca- roons. Lay the cakes inside the mould in circles, slightly wetting the overlapping portions with white of egg to keep them in place. While the egg is drying, prepare enough whipped cream to fill the centre of the mould, and just before sending the Charlotte to table fill it with the cream, turn it out of the mould on a dish, and serve it at once. (13) Soak 1 Joz. of gelatine in a little water until soft, then put it into a saucepan with 1 pint of milk and place it over the fire. When the gelatine has quite dissolved, move the saucepan to the edge of the fire, pour in the beaten yolks of three eggs, and stir it until thickened. Remove this mixture from the fire, and leave it until nearly cold, then mix in 1 wineglassful of sherry, 1 breakfast-cupful of thick cream, and 2 heaped table-spoonfuls of lemon- flavoured sugar. Whip the mixture until very thick. Rinse a mould out with cold water, put a layer of savoy cakes at the bottom, and arrange some in an upright position round the sides, cutting off the enls to make them stand. The ends of the cakes may be thrown loosely into the mould. Pour in the cream, and keep the Charlotte in a cool place, or an ice-cliest, for an hour or two. When ready to serve, turn the Charlotte out of the mould on to an ornamental dish. Charlotte Russe

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