Charlotte Russe

Ingredients

• one-quarter of a package of gelatine
• one-quarter of a cupful of cold water
• two eggs
• one-third of a cupful of sugar
• one cupful of milk
• one teaspoonful of vanilla
• one tablespoonful of sherry
• one pint of heavy cream

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Beat eggs, sugar, and milk; stir over heat until thick.

3. 3

   Add gelatine, strain, and cool until thick.

4. 4

   Add vanilla and sherry, then fold in whipped cream.

5. 5

   Line cups with lady fingers or sponge cake, fill with mixture, and garnish with fruits.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 28. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Lady fingers are dipped into fondant icing, tinted with violet colored paste, then fitted round the sides of an oval mold carefully lined with paraffine paper. The usual charlotte filling is flavored with violet extract suitably tinted and a few candied violets stirred through it. When turned from the mold the top is covered with cream, tmted and whipped solid, then passed through a pastry bag with a rose end tube. A few violets are scattered over it, and violets with angelica stems laid round the sides and fastened with a bit of soft fondant. MACAROON CREAM. Soak one tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Make a boiled custard with one cupful and a quarter of milk, two heaping tablespoonfuls of sugar and the yolks of three eggs. Add the soaked gelatine, stir until dissolved and set aside to cool. Stir in when quite thick one teaspoonful of vanilla, eight stale macaroons pounded and sifted and one heap- ing cupful of stiffly whipped cream. Turn into a wetted mold and in serving, ' garnish with whipped cream. DESSERTS 105 CHARLOTTE RUSSE. A CHARLOTTE RUSSE MIXTURE IS MOLDED IN A PAN LINED WITH LADY FINGERS; THE BOTTOM IS DECORATED M'lTK CITRON CUT INTO STEMS AND LEAVES, AND UNBLANCHED ALMONDS. PECANS OR RAISINS ARRANGED TO PORM FLOWERS. THE DISH WHEN SENT TO THE TABLE IS GARNISHED WITH CRYSTALLIZED STRAWBERRIES AND WHIPPED CREAM ROSES. CHARLOTTE RUSSE. Soak one-quarter of a package of gelatine in one-quarter of a cupful of cold water. Beat together two eggs, one-third of a cupful of sugar and one cupful of milk ; stir over the fire in a double boiler until it is a thick custard. Add the soaked gelatine, take from the fire and stir until the gelatine has dis- solved, then strain. Set aside until it begins to thicken, then add one teaspoon- ful of vanilla and one tablespoonful of sherry, and whip hard. As it again begins to thicken add lightly one pint of heavy cream

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