Charlotte Russe

Ingredients

• 3 or 4 dozen lady fingers
• real cream
• gelatine to it
• white of egg

Method

1. 1

   Line a tin shape with lady fingers, wet with egg white.

2. 2

   Whip the cream to firm froth, sweeten and flavor, then fill the shape.

3. 3

   Let it chill until set, then remove the tin shape.

4. 4

   If unsure about the cream's firmness, add gelatine.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 258. The excerpt below is the record exactly as published.

real cream thick enough to whip to froth ; if such cannot be had, a thin cream can be made firm by adding gelatine to it ; and if no cream ^ at all then make the same thing of milk and whip it up light as explained at No. 865. There are many ways -of putting up a charlotte . 1. Procure 3 or 4 dozen lady fingers (No. 4) and a tin shape, which is nothing more than a hoop of tin with straight-up sides, like a three pint milk cup would be without a bottom. It may be either round or oval according to the dish to be used to set the charlotte on the table. Cut the edges of the lady-fingers straight, wet them with white of egg and line the shape with them set upright and the shape being on the dish. Whip the cream to firm froth, sweetening and fla- voring at the same time ; fill up the shape with iL and let it remain in a cold place till wanted, then carefully lift off the tin shape and the cream will keep the form together if it was double cream at the start — ttiat is cream that has stood on the milk two days before skimming. If not sure of the cream being firm enough, then add gelatine according to directions for Bavaiian cream. There is no covering of cake in this, but the surface of tne cream may be or- namented with some of the same cream in a cornet or ornamenting tube the same as if it were icing. 2. When a shorter way must be adopted bake a good sponge cake in a round mould. No. 281 is as good as any SAN FRANCISCO HOTEL GAZETTE'S "4 with a liberal allowance of powder. Then cut out the inside to use as cake and take the shell or crust to^ fill with whipped cream. If the cake is evenly baked of light color this way does very well ; and where the charlotte is to be sliced and served individually, as in most hotels, the long and narrow moulds such as loaves of bread are baked in may be found most suitable, as the charlotte can then be cut across. 3. Another way to be adopted when the charlotte-russe is to be set on the ta- ble whole, as for a party supper, is to take a deep, plain mould or a tin pan, cover the bottom with the thinnest sliced sponge cake or lady-finders and line the sides with ihe same, fill with cream stif- fened with gelatine, keep cold and when set, turn it o^t of the mould bringing the bottom on top and ornament that either with whipped cream piled up and spotted with strawberries or else with only a coat of icing and a border. Cream stiffened with gelatine is called Bavarian cream — see receipts below. 862-— Individual Charlotte-Russe. Six Ways. 1. It is best t9 make individual char- lottes where the time allows, for hotel din- ners or parties. In some places paper cases can be bought and the charlottes made and served in them. Make the same mixture as for sponge roll, very thin, axid cut in bands and pieces that will iit inside; then fill with whipped cream. Some of the largest hotels serve them in these paper cases always. 2. If you have no ready-made cases you can make some of whit-j unruled pa- per, cutting the first piece to fit inside a small tumbler, and then using it for a pattern to cut the others by. Paste them together, put in a bottom and fringe the edges. Line with lady-fingers made small and cut to fit; fill with whipped cream and serve them in the cases. 3. Small sponge cakes can be baked in the deep mumn pans or gem pans — they are tumbler-shaped — the inside cut out to be made into pudding, and the shells filled with cream, and sent in without a paper case. 4. Another way and a good one is to cut sponge-roll sheets into pieces that will just line the inside of deep muffin rings of the sort that have no bottom. Fill them with cream stiffened with gelatine and set on ice, and \yhen cold ar>d firm slip them out of the rings, and serve with a fine strawberr}' on top or ornament with pink spots of meringue. 5-6. A good deal of variety can be had with this form of charlotte as, some- times, white sponge cake can be made and filled with yellow Roman cream (No 194) or with chocolate or coffee cream, and another time the ordinary yellow sponge cake lining can be fuled with white cream, or strawberry cream, etc. 863— About Whipped Cream. Good thick cream, if cold, can be made firm enough by beating with a wire egg Nvhisk to fill charlottes, or even plates lined with a thin sheet of cake, or to spread over a cream pie without the addi- tion of gelatine or anythmg else, and once so whipped to firmness it will not go down again as long as it is kept cold- provided, however, that there is not mucli sugar mixed with it. A half-pint cup of good cream will increase in vol- ume, when beat.n sufficiently, to fill about eight of the small charlotte cases previously mentioned. 864— Bavarian Cream— Best. But whipped cream as stated in the foregoing not being capable of carrying much sugar or flavoring, a little gelatine has to be added to give it substance. Half an ounce to a quart is sufficient un- less there is to be an addition of some flavoring cordial or fruit juice, when an ounce to a quart will be the rule, and four to six ounces of sugar. No boiling is required, but set the gelatine in half a cup of milk orcream on the shelf of the range where it will graduallv get hot. When it is dissolved, place the cream in a deep pan set in ice water and pour in the dissolved gelatine while beating. The cream can then be put into molds, very slightly oiled, and left to become firm, or used to fill cases lined with cake for charlottes. Cost : I qt cream 20, ^ ounce gelatine 6, sugar 3, flavoring ^ ; 34 cents. Makes 2 qts when whipped light; about 18 cents t^5 COOKING JFOR PROFIT, for each quart mould. // 865— Bavarian Cream— Substitute. This is, in effect, blanc-mange whipped up light while cooling, with the aid of white of egg

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