Charlotte Russe
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Plain whipped cream is recommended for the most delicate charlotte.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 240. The excerpt below is the record exactly as published.
use for the sides lady-fingers, with the ends cut square, or small slices of sponge-cake ; for the top use small round sponge-cakes or macaroons ; lay the cakes inside a plain round mould, arranging them as shown in the picture, and slightly wetting the overlapping portions with the raw white of egg to keep them in place; while the egg is drying, prepare enough whipped cream to fill the centre of the charlotte, according to the recipe for whipped cream ; just before sending the charlotte to table, fill it with the 448 PRACTICAL AMERICAN COOKERY. cream, turn it out of the, mould on a pretty dish, and serve it at once. Charlotte Russe
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Cook this with the app: pantry check, scaling, and the assistant.