Coffee Charlotte

Ingredients

• half a package of gelatine
• three quarts of whipped cream
• one cupful of sugar
• half a cupful of milk
• half a cupful of cold water
• half a cupful of boiling water
• the yolks of four eggs
• two table-spoonfuls of coffee, ground fine

Method

1. 1

   Soak gelatine in cold water for 2 hours.

2. 2

   Steep coffee in boiling water for 30 minutes.

3. 3

   Beat egg yolks and sugar, then add milk and coffee.

4. 4

   Cook in a double-boiler until thick.

5. 5

   Add soaked gelatine and cool.

6. 6

   Line moulds with cake, add ice to cooling custard, and stir until thick.

7. 7

   Fold in whipped cream and pour into moulds.

8. 8

   Chill for at least an hour before serving.

Nutrition per serving

Estimated from matched ingredients across 11 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.

Coffee Charlotte. There will be required enough lady-fingers or stale sponge cake to line a two-quart mould, or two smaller moulds, three quarts of whipped cream, half a package of gelatine, one cupful of sugar, half a cupful of milk, half a cupful of cold water, half a cupful of boiling water, the yolks of four eggs, and two table-spoonfuls of coffee, ground fine

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