Charlotte Russe without Cream

Ingredients

• one-third of a package of gelatine
• one quart of milk
• four eggs
• a generous half-cupful of sugar
• one teaspoonful of vanilla

Method

1. 1

   Soak gelatine in a cupful of milk for 2 hours.

2. 2

   Beat sugar and egg yolks, add half a cupful of milk, and heat the remainder in a double-boiler.

3. 3

   Pour hot milk onto egg mixture, return to double-boiler, and stir for 5 minutes.

4. 4

   Add gelatine until dissolved, cool, and add unbeaten egg whites.

5. 5

   Beat until thick and frothy, then fill a lined mould and chill.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 382. The excerpt below is the record exactly as published.

Charlotte Russe without Cream. For a three-pint mould use one-third of a package of gelatine, one quart of milk, four eggs, a generous half- cupful of sugar, and one teaspoonful of vanilla

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