Charlotte Russe No. 1
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 117. The excerpt below is the record exactly as published.
slightly sweetened and flavored to taste, may be served as Char- lotte Russe — without the addition of gelatine — in shells of cake, baked for the purpose ; or slices of cake may be arranged on the inside of a mold of any desired form, and the mold filled with whipped cream and put on ice till ready to serve. Lady-finger cakes separated, and cut in two, make attractive individual molds when 256 The Art of Cookery. arranged in a prettily shaped cup. The pieces of cake can be made to adhere to the cup and retain their position by being slightly moistened with syrup. Charlotte Russe No. 2. — To one fourth of a box of gelatine add half a cup of cold water and soak an hour, then add half a cup of hot milk and a tablespoonful of granulated sugar. Stir until the sugar is dissolved, strain into a two-quart bowl, surrounded with ice and water, and add a cup of cold cream and a teaspoonful of vanilla extract. When the liquid begins to jelly beat vigorously with a Dover egg-beater until it is very light, then add the whites of two eggs beaten light, to which has been added a pinch of salt and two tablespoonfuls of granulated sugar. Remove the beater, and, with a strong whip or a wooden spoon, beat into the mixture a pint of whipped cream. Pour into molds, and set on ice till ready to serve. Bavarian Cream. — Prepare like Charlotte Russe No. 2, omitting the whipped cream
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