Charlotte Susse, No. 1

Ingredients

• half a box of gelatine
• three heaping tablespoons of sugar
• a teaspoonful of vanilla essence
• a pint of rich cream

Method

1. 1

   Cover half a box of gelatine with cold water and let it stand an hour; add to it three heaping tablespoons of sugar; mix it on the stove and let it come to a boil; cool it, add a teaspoonful of vanilla essence; whip to a froth a pint of rich cream which must be very cold; stir the gelatine in it; line a mould with lady-fingers or sliced sponge-cake, pour in the mixture and set in the ice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 101. The excerpt below is the record exactly as published.

a pint of rich cream, flavor with a teaspoonful of essence of vanilla ; when the gelatine is dissolved, stir it in the cream, whip it to ft froth with a trifle chum, pour it into a mould and set it in a cool place for several hours before it is wanted. Ohooolate Blauo-mange, Vo. 1. G-rate a teacupfrd of chocolate, add to it a pint of water and a teacup or more of sugar ; let it simmer until the chocolate is all dissolved, add a quart of milk, and one-third of a paper of com starch mixed in cold water. When the milk begins to boil, stir in the corn-starch, boil it five minutes, flavor with vanilla ex tract, and pour into moulds. » Chocolate Blanc-mange, Vo. 2. Put an ounce of gelatine in cold water to cover it, and let it stand for an hour ; grate four ounces of chocolate, melt it over the flre in a little cold milk, taken from the quart you will use ; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs beaten ; boil five minutes, then add the gelatine, boil up once, flavor with vanilla extract, pour into moulds and set in ice. Chocolate Blanc-man; e, Vo. 8. One quart of milk, one large coffeeoup of sugar, half a package of gelatine, one quarter of a cake of chocolate grated finely; mix FASmr, PUDDINGS, ike. 211 all together and boil an hour in a farina-kettle. This makes two medium-sized moulds. * Gelatine Blanc-mange, Soak a quarter of a box of Cox's gelatine in a ({uarter of a pint of cold water for one hour ; then pour over it half a pint of boil- ing water, stir in a heaping coffeecup of sifbed sugar and the juice and grated rind of a lemon ; stir it until the sugar is diS' solved } then strain through a sieve or fine cloth ; beat the whites of five eggs to a stitf &oth, and add them to the gelatine when it is cold ; whip all well together, pour into a mould and set on the ice. Make a custard of a pint and a quarter of new milk, the yolks of the eggs and five tablespoonsful of sifted sugar ; set it in boiling water and stir until it sticks to the spoon and begins to thicken ; turn out to cool. When ready to serve, turn the gelatine out of the mould into a deep glass dish, and pour the custard round it. * Peach Blanc-mange. Dissolve two-thirds of a box of gelatine in half a pint of milk over the fire ; peel and seed eight large ripe peaches, and press them through a sieve, and beat into them very gradually a quart of rich cream, with a coffeecup of powdered sugar. When the gelatine is dissolved, stir it into the peaches and cream and pour into moulds and set on the ice. This may be made in winter with preserved or canned peaches. If preserved, take two heap- ing tablespoonsful of peaches with their syrup. * Bice Blanc-mange. Six tablespoons of rice ground in a mill, and soaked in water twenty minutes, stir it into a quart of new milk, boil it half an hour, stirring it all the time ; flavor with vanilla and sweeten to taste, and pour in a mould; eaten with cream. Boil this in a fiurina-kettle. Charlotte Susse, Ho. 1. Cover half a box of gelatine with cold water and let it stand an hour; add to it three heaping tablespoons^l of sug

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