Charlotte Russe Without Cream

Ingredients

• One-third of a package of gelatine
• One quart of milk
• Four eggs
• One cupful of sugar
• Two tea-spoonfuls of vanilla

Method

1. 1

   Soak the gelatine for two hours in a cupful of the cold milk.

2. 2

   Beat the sugar and the yolks of the eggs together, and add one-half a cupful of the milk.

3. 3

   Set the rest of the milk on the fire in a double boiler, and when it is scalding, pour in the egg mixture and cook for five minutes; then add the gelatine, and stir until it is dissolved.

4. 4

   Remove from the fire, cool, and place in a bowl of ice-water to chill thoroughly.

5. 5

   When very cold, add the unbeaten whites of the eggs, beat until thick and frothy, turn into a cake-lined mould, and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 213. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE WITHOUT CREAM. This charlotte is, of course, not to be compared with that made with cream, but it makes an excellent substi- tute when cream cannot be obtained. For a three-pint mould allow One-third of a package of gelatine. One quart of milk. Four eggs. One cupful of sugar. Two tea-spoonfuls of vanilla

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