Charlotte Russe

Name: Charlotte Russe
Yield: 2 servings
Ingredients: Savoy biscuits, carefully cut to fit exactly; the white of an egg; half a pint of rich cream; one ounce of isinglass; two glasses noyeau; the juice of half a lemon; a slice of sponge cake

From Dora's cook book, 1888

Serves 2

Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 66. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Line a plain mould with Savoy biscuits, carefully cut to fit exactly ; brush over the inside very lightly with the white of an ege, set it on ice. Beat up half a pint of rich cream with one ounce of isinglass previously dis- solved in sufficient water just to cover it. Sweeten to taste, and flavor it with two glasses noyeau and the juice N 217 ae Ft Ot a3 e 7 é ~ “ ye 2 bie A ae a 218 | DORA’S COOK BOOK. of half a lemon. Pour this into the mould, and ‘cover it with a slice of sponge cake

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