Charlotte Russe

Ingredients

• One-half pint of double cream
• one-half ounce of gelatine
• one-half gill of cold water
• one ounce of sugar
• one teaspoonful of essence of vanilla
• white of one egg
• one-quarter pound of lady-fingers
• one dozen candied cherries

Method

1. 1

   Soak the gelatine in cold water for ten minutes.

2. 2

   Whip the cream to a very stiff froth, add the sugar and vanilla, then melt the gelatine and pour it into the cream carefully.

3. 3

   Whip the white of egg to a stiff froth and stir it into the bowl without beating down the froth.

4. 4

   Prepare the lady-fingers by splitting them and lining a pint soufflé tin.

5. 5

   Arrange the cherries in the bottom of the tin, then pour the cream into the mould carefully to avoid disarranging the lady-fingers.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 77. The excerpt below is the record exactly as published.

Charlotte Russe. — One-half pint of double cream, one-half ounce of gelatine, one-half gill of cold water, one ounce of sugar, one teaspoonful of essence of vanilla, white of one egg, one-quarter pound of lady-fingers, one dozen candied cherries

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