Charlotte Russe

Ingredients

• 1 teacupful of milk
• the yolks of ten eggs
• 1/2 lb. of caster sugar
• 1 breakfast-cupful of milk
• 4 tumblerful of sherry
• 1 table-spoonful of vanilla extract
• 1 pint of whipped cream
• 1 oz. of gelatine
• two quart moulds

Method

1. 1

   Soak gelatine in milk.

2. 2

   Beat yolks and sugar, heat in double boiler until thick, add gelatine, strain into basin.

3. 3

   Cool, then add beaten egg whites, sherry, vanilla, and whipped cream.

4. 4

   Mix, pour into lined moulds, and set to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 230. The excerpt below is the record exactly as published.

Charlotte Russe. — (1) Soak loz. of gelatine in 1 teacupful of milk. Beat the yolks of ten eggs and |lb. of caster sugar together, and put in the double boiler with 1 breakfast-cupful of milk ; stir until the mixture begins to thicken, then add the gelatine, and strain into a large tin basin. Place this in a pan of ice, and when it begins to cool add the whites of the eggs, well beaten, 4 tumblerful of sherry, 1 table-spoonful of vanilla extract, and 1 pint of whipped cream. Mix thoroughly, pour into moulds that have been lined with sponge Fig. 409. Charlotte Russe. cake (see Fig. 409), and set away to harden. With the quantities given two quart moulds can be filled. The lining may be one piece of sponge cake hollowed out, or sti-ips of it, or lady’s fingers. The wine may be omitted. Charlotte Russe may be filled with any kind of cream. (2) Soak loz. of gelatine

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