Chocolate Charlotte

Ingredients

• Whites of 5 eggs
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1/2 cup water
• 1 teaspoon vanilla

Method

1. 1

   Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set.

2. 2

   Serve cold with custard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 81. The excerpt below is the record exactly as published.

1 cup sugar 1 teaspoon VMiilla 1 cup thick cream Clean, the rice and cook ix, iu a little v/ater for five minutes; drain thorouglily; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vam'lla. CHARLOTTE RUSSE 14 cup cold water 1 pint whipped cream 1 tablespoon gelatine 1 teaspoon vanilla Vi cup boiling water 6 maraschino cherries 1/2 cup sugar 1 dozen lady fingers Soak the gelatine in the cold water; add the hot water; stir until dissolved; then add the sugar. As soon as this is cool but not cold whip it into the cream which has already been whipped; flavor with vanilla and chopped cherries and turn into a bowl lined with halves of lady fingers. WHIPS V^ box or 2 tablespoons gelatine % cup sugar 1/2 cup cold water 1 teaspoon vanilla 1 cup boiling water Whites of 2 eggs Candied Cherries Soak the gelatine in the cold water; pour over it the boiling water; add the sugar and the vanilla. When this begins to congeal add the unbeaten whites of eggs; beat until white and frothy; fill glasses and place a candied cherry on top of each. Serve with cream or with custard sauce. PRUNE WHIP 1 pound prunes Whites of 2 eggs Sugar to taste 1 tablespoon pxdverized sugar Wash the prunes thorouglily and soak them over night. In the morning cook until tender in the water in which they have soaked ; remove the stones; chop fine and sweeten to taste. Beat the eggs; 21s PUDDINGS AND DESSERTS^ FJmUy" qI Four add the powdered sugar, then the prunes. Beat thoroughly and stand on the ice to chill. Serve in individual glasses or paper cases with whipped cream or custard sauce. CHOCOLATE CHARLOTTE ^- Whites of 5 eggs 1 cup sugai" 2 ounces unsweetened chocolate V2 cup water 1 teaspoon vanilla

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