Charlotte Russe, No. 2
From The new Annie Dennis cook book, 1905
Serves 13
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 146. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.