Charlotte Russe No. 2

Ingredients

• one fourth of a box of gelatine
• half a cup of cold water
• half a cup of hot milk
• a tablespoonful of granulated sugar
• a cup of cold cream
• a teaspoonful of vanilla extract
• the whites of two eggs
• a pinch of salt
• two tablespoonfuls of granulated sugar

Method

1. 1

   Soak gelatine in cold water, add hot milk and sugar, strain into a bowl surrounded with ice, add cream and vanilla, beat until light, fold in beaten egg whites, and pour into molds.

2. 2

   Set on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

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

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