Charlotte Russe

Ingredients

• 9 yolks of eggs
• 1 pint of new milk
• A small piece of vanilla bean
• 1/2 pound of sugar
• 1 box of Cox's gelatine
• 1 quart of rich cream

Method

1. 1

   Make a custard of the eggs, milk, and sugar.

2. 2

   Dissolve the gelatine in a full half-pint of boiling water and strain into the custard.

3. 3

   Beat the cream to a stiff froth and stir into the custard when it is about blood heat.

4. 4

   Line a bowl with lady fingers, pour in the mixture, and set away to cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 51. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE E. D. P. 9, yolks of eggs, 1 pint of new milk, A small piece of vanilla bean, \ pound of sugar, f box of Cox's gelatine, 1 quart of rich cream. Make a custard of the eggs, milk, and sugar. Dissolve the gelatine in a full half -pint of boiling 192 DESSERTS water and strain into the custard. Beat the cream to a stiff froth; then stir into the custard when it is about blood heat. Line a bowl with lady fingers, pour in the mixture, and set away to cool. This is a winter dish and difficult to make in summer. CHOCOLATE BAVARIAN CREAM Cover ^ box of gelatine with ^ teacup of water and let it soak 20 minutes. Whip 1 pint of cream. Grate 2 ounces of chocolate and boil in 1 pint of sweet milk. Add the gelatine and stir till dissolved. Take from the fire and sweeten with ^ cup of sugar; flavor with vanilla and turn into a pan to cool. Stir till it begins to thicken, then add the whipped cream. Stir till mixed, and pour in a bowl to harden. Serve with whipped cream. CHOCOLATE BLANC-MANGE V. C. G. Soak ^ box of Cox's gelatine, 1 quart of sweet milk, ^ cake of sweet chocolate, ^ cup of sugar. 193 THE BLUE GRASS COOK BOOK Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour. Strain through a sieve, pressing the sediment through with a spoon. Add the gelatine and vanilla when taking it off the stove. When nearly cold, put in a mould which has been wet with cold water. MRS. BRUTUS CLAY'S CHARLOTTE RUSSE Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4 eggs (sweetened) and stir them in while the milk is on the fire. When this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season ^ gallon of cream with whisky. Whip to a stiff froth and beat it in just as the custard (which should be seasoned with vanilla or rose water) be- gins to congeal. Have ready a glass bowl lined with sponge cake and pour in. NICE WAY TO COOK APPLES Mrs. James E. Clay Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add 194 DESSERTS a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream. SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar. Soak the gelatine in the milk for an hour. Put on the stove and stir as it warms. Beat the yolks and sugar together and stir into the boiling milk. Flavor with vanilla. Pour into mould and serve with cream. TAPIOCA AND APPLES Soak ^ cup of tapioca in 1 quart of cold water over night. Add 4 or 5 apples cut in pieces. Bake very slowly 2 hours. Let stand on ice 2 or 3 hours before using. Serve with rich cream, either whipped or plain, as you may prefer. 195 THE BLUE GRASS COOK BOOK VELVET CREAM E. D, P. 1 cup of wine, ■J box of gelatine, 1 lemon, 1^ pints of milk, 1 cup of sugar. Dissolve gelatine in the wine over the fire. Add peel and juice of lemon, and when gelatine has dissolved, add sugar. Let it simmer, then strain. Add the milk and stir till cold. Mould and let congeal. Serve with whipped cream. 196 Jellies BEST WINE JELLY E. D. P. 9, boxes of Cox's gelatine, 5 pints of water, 1 quart of sherry, 1 teacup of good whisky, 2 sticks of cinnamon, 4 cloves, 6 raisins, Juice of 4 lemons, 1^ pounds of granulated sugar, 3 eggs. Beat the whites of the eggs to a stiff froth and boil all together till the whites break away, and the jelly looks clear. Be careful not to let the gelatine stick to the bottom of the kettle. Stir constantly till it begins to boil. Pour in ^ cup of 197 THE BLUE GRASS COOK BOOK cold water and let it stand 5 minutes, then run through a jelly bag. Set on ice. Serve with whipped cream. FRUIT JELLY ^ box gelatine, 1 lemon, 1 pint wine, 2 cups sugar, 2 pints water. Boil gelatine, lemon and sugar. Flavor when taking from the stove, and when it begins to con- geal stir in ^ pound white grapes. MRS. PRESTON'S WINE JELLY 1 pint of water, ^ pint of wine, ^ pint of whisky, ^ pint of sugar, 3 lemons, f box of Cox's gelatine,

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