Charlotte Russe Mixture No. 2

Ingredients

• 1 quart rich milk or cream
• 1 quart double cream
• 1^ to 2 ozs. gelatin
• 16 yolks
• 12 ozs. sugar
• vanilla flavor

Method

1. 1

   Soak the gelatin in cold water.

2. 2

   Beat the double cream to a firm froth.

3. 3

   Stir sugar and yolks in a saucepan, add milk gradually, and stir on the fire until thickened.

4. 4

   Remove from heat, add flavor and gelatin, strain, and stir on ice until it begins to set.

5. 5

   Mix with whipped cream and fill into forms.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 78. The excerpt below is the record exactly as published.

i quart double cream, 12 ozs. sugar, 2 ozs. gelatin, vanilla flavor. Soak the gelatin in the plain cream for half an PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 67 hour, add the sugar, and warm in hot water till gelatin and sugar are dissolved. (Do not over- heat, as this may cause the cream and gelatin to curdle ) Strain, let cool, and add the flavor. Stir till it begins to thicken, and draw it into one quart of whipped cream; then till into the lined molds. 5oo.— CHARLOTTE RUSSE MIXTURE NO. 2. CHARLOTTE RUSSE, GERMAN MIX- TURE. I quart rich milk or cream, i quart double cream, i^ to 2 ozs. gelatin, 16 yolks, 12 ozs. sugar, vanilla flavor

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