Charlotte Russe

Ingredients

• the yolks of four eggs
• four tablespoonfuls of sugar
• one cupful of warm water
• the whites of five eggs
• one and one-half cupfuls of pulverized sugar
• two cupfuls of cream
• one-half of a box of gelatine
• white sponge cake or lady fingers

Method

1. 1

   Boil milk, beat yolks and sugar, stir into boiling milk until thickened, then cool.

2. 2

   Dissolve gelatine in warm water.

3. 3

   Beat egg whites to stiff froth, add pulverized sugar.

4. 4

   Whip cream and mix with custard, then add egg whites and gelatine.

5. 5

   Line a dish with sponge cake, pour custard in, and set in ice chest for 2-3 hours before serving.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 82. The excerpt below is the record exactly as published.

the yolks of four eggs, four tablespoonfuls of sugar, beat together, stir into the boil- ing milk, and when thickened set the custard away to cool. Take one-half of a box of gelatine, and add to it one cupful of warm water, and set it on the back of the stove, but do not let it get hot. Beat the whites of five eggs to a stiff froth, add one and one-half cupfuls of pulverized sugar. Whip two cupfuls of cream, and add it to the custard; add flavoring to the beaten whites of the eggs and mix them with the custard, and last of all add the gelatine, and stir in thoroughly; take the dish in which the Charlotte russe is to be served, line with white sponge cake or lady fingers, pour the custard into it and set into the ice chest. This should be made two or three hours before serving. Spanish Cream. Dissolve one-half of a box of gelatine

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