Charlotte Russe No. 3 (with Gelatine)

Ingredients

• 1 box gelatine
• 1/4 cup powdered sugar
• 1/2 cup cold water
• 1 teaspoonful vanilla
• 1 pint cream
• 1 tablespoonful wine
• 1 dozen lady fingers
• 1 cup boiling water

Method

1. 1

   Soak the gelatine in the cold water till softened.

2. 2

   Chill the cream.

3. 3

   Line a three-pint mould with lady fingers or narrow slices of sponge cake, crust side out; leave a little space between the slices, and have the cake even at the top.

4. 4

   Whip the cream, and skim off into a granite pan set in ice water.

5. 5

   Sift the powdered sugar over the whipped cream, and add the vanilla and wine.

6. 6

   Dissolve the gelatine in the boiling water, and strain through a fine strainer over the whipped cream.

7. 7

   Then stir (not beat) rapidly with the bowl of the spoon resting on the bottom of the pan.

8. 8

   Turn the pan with the left hand while stirring with the right.

9. 9

   If it feels lumpy, lift the pan from the ice and place it in warm water to melt the gelatine.

10. 10

    Stir till the gelatine is well mixed with the cream, and when nearly stiff enough to drop, turn it into the mould.

11. 11

    Keep on ice, and when ready to serve, turn out and garnish the top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 209. The excerpt below is the record exactly as published.

Charlotte Russe, ITo. 3 (with Gelatine). {ISIhs Parloa.) box gelatine. 34 cup powdered sugar. cup cold water. 1 teaspoonful vanilla. 1 pint cream. 1 tablespoonful wine. 1 dozen lady fingers. cup boiling water

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