Charlotte Russe

Ingredients

• one quart cream
• one-half box Cox's gelatine
• powdered sugar
• vanilla

Method

1. 1

   Dissolve gelatine in water.

2. 2

   Whip cream, sift in sugar, and add gelatine.

3. 3

   Line molds with mixture and refrigerate to set.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. BY MRS. CHAS. 8. BAKER. (Wife of Representative from New York.) s>NE quart cream, one-half box Cox's gelatine thoroughly dissolved. Whip the cream to a froth, then sift in powdered sugar ; strain the gelatine before adding ; flavor and sweeten to taste. Line two molds or glass dishes ; pour in the cream ; set in the refrigerator to form. 182 STATESMEN'S DISHES; SPONGE PUDDING. BY MBS. W. E. MASON. (Wifo of Representative from Illinois.) j&NE pint milk, six eggs, two ounces flour, two ounces butter, two ounces sugar. Boil the milk, add the flour and then the sugar. When nearly cold add the butter. Separate the eggs, beat the yolks, and add the whites just before baking. Set pudding-dish into water to bake. Eat with sauce. AND HOW TO COOK THEM. 153 BAKED CUSTARDS. BY MBS. ALFRED C. HAKMEK, (Wife of Representative from Pennsylvania.) fli^^roNE pint of cream, four eggs, cinnamon, almond Mriffli flavor, and three ounces of sugar. Boil the **g||fp cream with a piece of cinnamon ; pour it into a bowl, and when cold add the eggs well beaten and strained, the sugar powdered, and a few drops of almond flavor. Bake in small cups in slow oven. Ia4wusrf 184 STATESMEN'S DISHES; CHARLOTTE RUSSE. BY MRS. ALONZO NOTE. (Wife of Representative from New Hampshire.) j>AKE a sponge cake in the proportion of three eggs and two-thirds of a cup of sugar. ,yvb Bake it in a brick-shaped cakepan about four inches deep. Take one and a half pints of new cream ; set it on ice till perfectly ice-cold ; put one- fourth box of gelatine (more if the weather is warm) to soak in one-half cup of cold milk ; whip the cream to a solid froth ; fill up the cup of melted gelatine with boiling milk ; let it get cold 5 put to the cream two cups of sugar, a tablespoonful of vanilla

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