Charlotte Russe I
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 235. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE I 1 egg white 1 cup heavy cream, whipped 14 cup powdered sugar Flavoring Beat egg white until stiff, fold in sugar, then cream. Flavor with vanilla, coffee essence or sherry. Line dessert glass with lady fingers or thin strips of sponge cake and fill with mixture. Chill. CHARLOTTE RUSSE II 1 tablespoon granulated gelatine 14 cup powdered sugar 14 cup cold water 1% pint cream, beaten until stiff Y cup scalded milk 114 teaspoons vanilla 6 lady fingers Soak gelatine in cold water, dissolve in scalded milk, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice water and stir mixture constantly until it begins to thicken, then beat until fluffy and beat in 14 of cream. Fold in remaining cream. Mold and chill. Turn on serving dish and garnish with lady fingers and whipped cream. Charlotte Russe may be made in individual molds. Garnish top with some of mixture forced through a pastry bag and tube. Caramel Charlotte. Use granulated sugar, caramelize (p. 29), and add to scalded milk. Stir until dissolved before adding to gelatine. Add powdered sugar to taste. Burnt Almond Charlotte. Make Caramel Charlotte, adding 1% cup blanched, toasted, and finely chopped almonds before folding in cream. Chocolate Charlotte. Melt 114 squares chocolate over hot water, add 3 tablespoons hot water and 144 cup powdered sugar. Add to gelatine mixture while hot. Mocha Charlotte. Flavor with coffee essence or use strong hot coffee in place of scalded milk. 568 THE BOSTON COOKING-SCHOOL COOK BOOK BANANA CHARLOTTE 4 bananas, peeled, mashed, and 1 tablespoon sherry or 1 teaspoon vanilla rubbed through sieve 2% cup powdered sugar
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