Charlotte Russe

Ingredients

• To one ounce of Cox's gelatine
• one cup of warm milk
• one cup sugar
• one quart of cream
• the yolks of six eggs

Method

1. 1

   Dissolve gelatine in warm milk, add sugar, strain, and flavor.

2. 2

   Whip cream and mix with cooled gelatine.

3. 3

   Serve in a dish lined with sponge cake or on its own.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 86. The excerpt below is the record exactly as published.

Charlotte Russe. To one ounce of Cox*s gelatine, put one cup of warm milk, keep warm till dissolved, then add one cup sugar; strain, add a little salt, flavor with lemon, extract or vanilla. Flavor and sweeten one quart of cream. Whip it, and add it to cold gelatine. One can put it in dish and serve when cold as it is with cake, or line the dish with sponge cake and pour it in when it begins to stiffen. This must be eaten the day it is made. Charlotte Russe. The day before wanted make a stiff plain jelly of calves' feet, or you may use Cox's gelatine, but the feet are best; put four calves' feet in a gallon of water and boil slowly until the meat drops from the bones and the water is reduced to less than two quarts; strain, and let stand over night in a cool place; in the morning scrape off all the fat, then turn it out, scrape off all the sediment from the bottom; have just three pints. Boil one pint of milk, flavor it highly with vanilla, let get cold. Take three pints of rich cream, put it in a shallow pan, set on ice and whip it with whisk, skimming it off as fast as it rises; then add ftie vanilla milk to the cream, and beat both together; melt the jelly by setting it over the fire. Beat very light the yolks of six eggs

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