vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe Cream
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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 New century cook book (1899), page 138. The excerpt below is the record exactly as published.
Charlotte Russe Cream. Make thick custard of one and one-half pints milk, yolks of three eggs, cup sugar, two tablespoons cornstarch, small piece butter, pinch of salt, when cool flavor. Add well beaten white of three eggs, one pint of whipped cream, and one third box gelatine
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