Charlotte Russe Filling No. 3

Ingredients

• 1 gill orange juice
• 4 gill lemon juice
• 4 gill cold water
• 2 oz. sugar
• 4 oz. gelatine
• 2 eggs

Method

1. 1

   Put the orange and lemon juice into a lined saucepan with the sugar, and heat until the sugar is dissolved.

2. 2

   Then turn it slowly onto the beaten yolks of the eggs, stirring all the time.

3. 3

   Return this to the saucepan, and cook until it begins to thicken.

4. 4

   Stir carefully, and do not boil.

5. 5

   Dissolve the gelatine in the water, and add it to the fruit custard, and strain all into a basin.

6. 6

   When cool, add the beaten egg whites and beat until it begins to stiffen.

7. 7

   Then fill up the prepared mould.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 715. The excerpt below is the record exactly as published.

4 oz. gelatine. | gill of water. 1 dessert-sp. sugar. | tea-sp. vanilla essence or 1 table -sp. of noyeau or other liqueur. Whip the cream to a stiff froth, and add one dessert-spoonful or more of fine sugar. Flavour to taste. Dissolve the gelatine in \ gill of water, and strain it slowly into the cream, stirring all the time. When it begins to stiffen, turn it into the prepared mould. No. 2 2 eggs. 1 gill of milk. dessert-sp. sugar. A pinch of salt. ; | oz. gelatine. 2 table-sps. water. 1 gill of double cream. I I table-sp. sherry. Make a custard with the yolks of eggs, sugar, and milk. Dissolve the gelatine in the water, and add it to the custard with a pinch of salt. Strain all into a basin, and add the sherry, or any other flavouring preferred. Add the whipped whites of the two eggs, and stir occasionally until almost setting. Lastly, add the cream, whipped stiffly, and fill up the prepared mould. 1 gill orange juice. 4 gill lemon juice. 4 gill cold water. No. 3 2 oz. sugar

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