Charlotte Russe

Ingredients

• 1/4 box gelatine
• 1/2 cup cold milk
• 1 pint whipped cream
• 3/4 cup pulverized sugar
• a little salt
• the beaten whites of 2 eggs
• flavoring

Method

1. 1

   Soak gelatine in cold milk for 1 hour; dissolve in hot water.

2. 2

   Add to whipped cream with sugar, salt, and beaten egg whites.

3. 3

   Stir in gelatine and pour into a mould lined with lady-fingers or sponge cake.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 99. The excerpt below is the record exactly as published.

flavoring. Boil the water, rub the flour with the butter; stir into the water while boiling. When it thick- ens like starch remove from the fire. When cool stir into it the well-beaten eggs and the soda. Drop the mixture onto the buttered tins with a 204 White Ribbon Cook Book. large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream made as follows in the above pro- portions: Beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold. Orange Puffs— Rind and juice of 4 oranges, 2 lbs. sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in a cool oven. Served piled up on a dish with sifted sugar over. Orange Fritters — Six large oranges peeled and sliced, two well-beaten eggs, 2 tablespoon- fuls of sugar, and enough flour to make a batter about as stiff as if for flannel cakes; dip the oranges into the batter, being sure that they are well covered by it, then fry in plenty of boiling lard; drain on coarse brown paper, sift powdered sugar over the fritters and serve. Apple Fritters — Sift together 1 cupful flour, 2 tablespoonfuls sugar, 1 teaspoonful baking- powder and 1 saltspoonful salt. Beat 1 egg very light, and add 3^ cupful milk; pour this grad- ually into the dry mixture, beating well; add 2 apples cut fine. Drop by spoonfuls into hot fat and fry; drain and sprinkle with powdered sugar. Pastry flour should be used for fritters, as bread flour contains too much gluten. Bread flour should be used only when yeast is added. The apples should be cut fine or chopped; the fritters are also very good if the apples are cut in thick slices, dipped in the batter, and then fried. Pastry. 205 Charlotte Russe — Soak }4 box gelatine in ^ cup cold milk 1 hour; when dissolved, set up in hot water, using gelatine lukewarm; into 1 pint whipped cream add 3^2 ^^P pulverized sugar, a little salt and the beaten whites of 2 eggs

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