Chocolate Charlotte Russe

Ingredients

• Soak one-third box of gelatine
• in cup of milk
• Add one-half cup of milk
• Add scant pint of cream
• yolks of four eggs
• sugar to taste
• add four tablespoons grated chocolate
• add vanilla

Method

1. 1

   Soak gelatine in milk for two hours.

2. 2

   Heat with additional milk until dissolved.

3. 3

   Add cream, egg yolks, and sugar, then heat again.

4. 4

   Add grated chocolate when nearly boiling.

5. 5

   Once cooled, add beaten egg whites and vanilla.

6. 6

   Chill for 3-4 hours before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 101. The excerpt below is the record exactly as published.

CHOCOLATE CHARLOTTE RUSE. Mrs. W. H. Sexton. Soak one-third box of gelatine in cup of milk two hours. Add one-half cup of milk and heat till gelatine is dissolved. Add scant pint of cream, yolks of four eggs, sugar to taste. Beat well. Heat again to nearly boiling and add four tablespoons grated chocolate. When cold add beaten whites of eggs and vanilla. Put on ice three or four hours. Serve with cream. CHOCOLATE ICE CREAM. Mrs. C. E. McGowan. Two quarts milk, two eggs, one cup flour, one- fourth cake Baker's chocolate, cooked together. When cool add quart rich cream and freeze. Sweeten to taste. 212 ICES, CREAMS. ETC CHOCOLATE SUNDAE. Mrs. Winn ifred Billings Clark, Princeton, Illinois. Melt one ounce chocolate and stir into one gill rich cream. Into one pint thick cream beat four tablespoons powdered sugar and add chocolate cream. Pack in freezer in ice and salt for two hours, till partly frozen. Serve in glasses. For fruit Sundae substitute small cup of fruit juice or mashed fruit for the chocolate. COFFEE CREAM. Mrs. Adelaide Ferris, Carthage, 111. Make one-half pint of custard with two eggs and one-half pint of milk. Dissolve one ounce of gelatine and three tablespoons of sugar, one-half cup of strong coffee, add the custard and strain. Whip one-half pint of cream quite firm, stir lightly into the custard. When it is cool pour into a mold and set on ice. Coffee must be filtered, not boiled, freshly made and very strong; three tablespoons of coffee to the half pint. CRANBERRY ICE. Miss Emma C. Snyder. Cook berries until soft, put through a press. Take equal, quantities of berries, sugar and boiling water. W hen half frozen add beaten whites of one or two eggs. This is a fine accompaniment for roast turkey. CRANBERRY SHERBERT OR ICE. Ruth Bell, Lincoln, Neb. One quart of cranberries stewed in a pint of water, juice of one lemon, one cup of orange juice, two large cups of sugar, made into syrup with one cup of water. When half frozen add beaten whites of two eggs. DELMONICO. Yolks of six eggs beaten light; add one coffee cup granulated sugar, one-third vanilla bean steeped in half pint cream. (Do not boil). One-half box Cox's gelatine in half teacup warm water, stir until dissolv- ed ; add the warm cream to gelatine and stir the eggs and sugar into this ; whip one quart of rich cream; and ICES, CREAMS, ETC. 213 stir into the other ingredients. Freezer should be all prepared first, as gelatine is apt to congeal if not frozen quickly. This quantity will make one gallon. STUFFED DATES WITH WHIPPED CREAM. Mrs. Wm. McKinley. One-half pound of fine large dates. Take out the pits and fill with chopped nut meats ; press together firmly and put in stew pan. Add one teacup of sugar and water enough to cover them. Boil until tender, and the syrup thick. To be served with whipped cream. FRUIT COCKTAILS. Arrange alternate layers of orange pulp, strawber- ries cut in halves, lengthwise and bananas cut in thin slices and slices cut in quarters. Sprinkle each layer with powdered sugar and a few drops of lemon juice. Chill thoroughly, arrange in cocktail glasses and gar- nish with whole strawberries. • FRUIT CREAM. Squeeze out the juice from three lemons, and with a spoon scoop out the pulp and juice from three oranges, mash one pint of strawberries,, and one-half can of apricots, and peel and mash three bananas. Then rub all through a fine wire, or, better still, a hair sieve. Add from one pint to one quart of medium thick cream and sugar to taste. Then freeze as usual. ICE CREAM. Miss Emma Ivey. One quart thick cream, one quart rich milk. Season to taste with sugar and vanilla. Set on ice till thor- oughly cold. Then turn in freezer and stir rapidly till frozen. This makes it fine grained. COFFEE ICE CREAM. One cup strong coffee (very strong), one large cup sugar dissolved in coffee, one quart of cream whipped. Freeze. 214 ICES. CREAMS, ETC. DELICIOUS ICE CREAM. Mrs. Frances Vawter. One quart rich cream, two cups sugar, one quart milk, one level teaspoon salt, four eggs, four level tea- spoons flour, two teaspoons vanilla, fifteen cents worth candied cherries. Bring milk to the boiling point. Thoroughly mix sugar, salt and flour. Add beaten eggs and beat well together. Add gradually to boiled milk, stirring constantly till thick. Cool, add vanilla

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