Charlotte Russe

Ingredients

• 12 sponge finger biscuits
• 6 oz. of the best gelatine
• 1 gill of milk
• half a pint of double cream
• 1 dessertspoonful of sifted sugar
• 30 drops of essence of Vanilla

Method

1. 1

   1.

2. 2

   Line a pint tin with sponge finger biscuits.

3. 3

   2.

4. 4

   Cut off the tops of the biscuits.

5. 5

   3.

6. 6

   Soak gelatine in milk.

7. 7

   4.

8. 8

   Whip double cream to stiff froth.

9. 9

   5.

10. 10

    Add sugar and vanilla to cream.

11. 11

    6.

12. 12

    Melt gelatine and stir into cream.

13. 13

    7.

14. 14

    Pour cream into the tin without disturbing biscuits.

15. 15

    8.

16. 16

    Stand in ice until needed.

17. 17

    9.

18. 18

    Dip tin in hot water to loosen and turn onto a dish.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 141. The excerpt below is the record exactly as published.

12 sponge finger biscuits o 6 \ oz. of the best gelatine o i| I gill of milk o o\ \ pint of double cream . . . i 3 1 dessertspoonful of sifted sugar o o\ 30 drops of essence of Vanilla o 1 2 o\ Time required for making, about half an hour. Now we will show you how to make a Charlotte Rtisse. 1. We take a pint tin, and line it inside with sponge finger biscuits. N.B. — We must be careful to fit the biscuits close to each other, so that they form a wall of themselves. 2. We take a knife and cut off the tops of the finger biscuits that stand above the tin. 3. We put half an ounce of the best gelatine in a small stewpan, with one gill (a quarter of a pint) of cold milk, to soak and swell. 4. We pour half a pint of double cream into a basin, and whip it to a stiff froth with a whisk. 5. We add to it a dessertspoonful of sifted castor sugar, and thirty drops of essence of vanilla. 6. We put the stewpan on the fire, and stir the gelatine until it is quite melted. 7. We stir the melted gelatine into the creamy pouring it through a strainer. 8. We pour this cream into the tin. N. B. — We must be careful, in pouring in the cream, not to disarrange the finger biscuits. 9. We stand this tin in ice> until it is required for use. 10. For serving, we dip the tin into hot zvateriox a second, shake the tin to loosen the creamy and turn it carefully on to a dish. N.B. — A more economical Charlotte Russe might be made by using a quarter of a pint of custard to a quarter of a pint of cream (as in " Creams," Lesson No. 1). 374 National Training School for Cookery. SOUFFLES. Lesson No. i. VANILLA SOUFFLE. Average cost of " Vanilla Souffle" {about one and a half pint) and the sauce to be served with it. INGREDIENTS. d. 4 eggs 4 i\ oz. of butter at is. 6d. lb ij A dessertspoonful of sugar i oz. of flour ^ a teaspoonful of essence of Vanilla Salt i gill of milk of ~7i Time required, about three-quarters of an hour. For Wine Sauce. d. i oz. of sugar o\ i tablespoonful of jam 2 Wine glass of sherry 6 i a teaspoonful of lemon-juice 1 "la Time required, abotit ten minutes. For Custa7'd Sauce. d. 1 egg 1 Sugar and 6 drops of Vanilla oj 1 gill of milk

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