Charlotte Russe

Ingredients

• half a pint of milk
• one-quarter of a vanilla bean
• the yolks of three eggs
• three ounces of sugar
• one sheet of clear gelatine
• a pint and a half of whipped cream

Method

1. 1

   Boil milk with vanilla, beat yolks with sugar, add boiling milk, and thicken.

2. 2

   Add dissolved gelatine, strain, and mix with whipped cream.

3. 3

   Pour into a mould and chill.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 170. The excerpt below is the record exactly as published.

half a pint of milk with one-quarter of a vanilla bean. Beat the yolks of three eggs with three ounces of sugar and add the boiling milk. Stir over a moderate fire until it begins to thicken. Do net let it boil. Remove the vanilla bean and add one sheet of clear gelatine, moistened in a little cold water and dissolved in one- half gill of boiling water. Rub the whole mixture through a fine strainer, set it away until it is slightly thick, and mix it with a pint and a half of whipped cream. Pour into the char- lotte mould, cover the top with paper, and set on the ice for an hour or more. When ready to serve, invert on a dish. Have a cover for the top made of the lady^s finger pastry, decorate it with icing, and, if desired, candied cherries, etc. Charlotte Busse Dissolve a f ourth of a package, or two teaspoons, of gelatine in a f ourth of a cup of cold water, and add it to half a pint of milk heated and three-quarters of a cup of sugfar. Whip half a pint of rich cream, add to the gelatine and sugar, and stir in later the beaten whites of the eggs. Flavor with vanilla. Charlotte à la Parisienne Cut horizontally, in half-inch slices, a spenge cake, and cover each slice with a different kind of preserve. Pile the slices in their originai form, and spread over the whole cake a stiff icing. One kind of preserve, instead of several, may be used for this charlotte, and pound cake instead of spenge cake. CHARLOTTE RUSSE

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