Charlotte Russe, No. 1

Ingredients

• one quart of rich cream
• not quite three-fourths pound of sugar
• half package of gelatin
• four eggs
• a cupful of cold water
• flavor with vanilla

Method

1. 1

   Whip the cream to a stiff froth; add beaten egg whites.

2. 2

   Dissolve gelatin in cold water, then stir in yolks and sugar.

3. 3

   Mix cream and whites quickly, then pour into moulds.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 146. The excerpt below is the record exactly as published.

Charlotte Russe, No. 1 One quart of rich cream, not quite three-fourths pound of sugar, half package of gelatin, four eggs. Whip the cream to a stiff froth ; add the whites of eggs well beaten. Pour over the gelatin a cupful of colji water, place on the stove and let dissolve, stirring all the time; when dissolved, stir in it yolks and sugar (already well beaten), flavor with vanilla, mix cream and whites quickly, and pour into moulds. If liked, add a wine glass of wine to the yolks and sugar. This is really congealed eggnog. Charlotte Russe, No. 2 Whip three quarts of cream to a stiff froth. Soak two ounces of gelatin in enough cold water to cover it, for one hour; then dissolve in boiling milk, about one and a half pints. Beat twelve eggs separately, add two cupfuls of sugar to yolks and two to the cream. Mix beaten yolks and sugar to the boiling milk and gelatine ; stir until it begins to congeal, then add beaten cream and a half pint of wine. 282 THE NEW ANNIE DENNIS COOK BOOK White Charlotte One quart of heavy cream, one quart of sweet milk, whites of eight eggs, two teacupfuls of sugar, one-half ounce of gelatin, one-half teacupful of sherry wine, and a teaspoonful each of vanilla and lemon. Soak the gelatin in half teacupful of cold water half an hour, then set the vessel containing the gelatin on the cap of the stove or range, and when it is thor- oughly dissolved, set aside to cool. Add the wine, extract and one cupful of sugar to the milk and cream, and chum as for syllabub, remov- ing the whipped cream to another vessel as it rises. Beat the whites of the egg to a stiff froth and add to them the other cupful of sugar. When the gelatin is nearly congealed mix the eggs and whipped cream, then add the gelatin; whip just enough to mix, pour in moulds and keep in a cool place until ready to serve. White Charlotte Russe One pint of sweet cream, and one pint of sweet milk. Put these together, and whip to a froth. Mean- while, dissolve one-third of a box of gelatine in a teacupful of cold water

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