Charlotte Russe

Ingredients

• Savoy biscuits
• ½ pint of cream
• 4 oz. of gelatine
• 4 tablespoonsful of milk
• 1 teaspoonful of lemon juice
• 1 teaspoonful of brandy
• Castor sugar to taste
• Glace cherries or lemon jelly coloured red to ornament mould

Method

1. 1

   Take a plain round tin mould which has stood in cold water; line it with savoy biscuits, trimmed and placed closely together.

2. 2

   Ornament the bottom of the mould with glace cherries or jelly, which must be quite set before the cream is put in.

3. 3

   Put two tablespoonsful of castor sugar in a basin with the lemon juice and brandy; pour the cream over this, add more sugar if required, whisk, and stir in the gelatine dissolved in the milk.

4. 4

   Nearly fill the mould, cover it with sponge cake, and set in a cold place until ready to turn out.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 61. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. INGREDIENTS. Savoy biscuits ^ pint of cream 4 oz. of gelatine 4 tablespoonsful of milk 1 teaspoonful of lemon juice 1 teaspoonful of brand}- Castor sugar to taste Glac6 cherries or lemon jelly coloured red to ornament mould

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