Charlotte Russe

Ingredients

• half a pint of rich milk
• a large vanilla bean
• half a pint of rich cream
• five eggs
• one ounce best isinglass
• four tablespoonfuls sugar
• the yellow rind of two large lemons
• the juice of the lemons

Method

1. 1

   Boil milk with vanilla, strain, mix with cream and beaten eggs, boil without curdling.

2. 2

   Set on ice.

3. 3

   Mix with isinglass jelly, add sugar, lemon rind, juice, and whipped cream.

4. 4

   Layer with sponge cake in a dish.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 385. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. Boil in half a pint of rich milk a large vanilla bean till the milk is highly flavored ; strain through a fine strainer ; mix with this strained milk half a pint of rich cream, and add five eggs well beaten and strained. Let this custard boil, but not curdle. It must be like any boiled soft custard. Set it on ice. Have ready in another saucepan one ounce best isinglass boiled in half a pint of water till it is a thick jelly. When both are cold, but not hard, mix together and ,add four tablespoonfuls sugar ; add the yellow rind of two large lemons ; add the juice of the lemons

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