Cream of Coffee (Creme de Cafe) a la Charlotte

Ingredients

• One cup coffee
• three tablespoons powdered sugar
• seven tablespoons dissolved Cox’s gelatine
• half teaspoon vanilla
• one and a half cups whipped cream

Method

1. 1

   Mix gelatine with the coffee, stir on ice, add sugar and vanilla.

2. 2

   Beat until cold and light.

3. 3

   Add the cream carefully.

4. 4

   Put up in a glazed and decorated mould, leave on the ice until ready to serve.

5. 5

   Dip in warm water and turn out on a paper doily.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 535. The excerpt below is the record exactly as published.

Cream of Coffee ( Creme de Cafe) a la Charlotte One cup coffee, three tablespoons powTdered sugar, seven table¬ spoons dissolved Cox’s gelatine, half teaspoon vanilla, one and a half cups whipped cream. How to Make It. Mix gelatine with the coffee, stir on ice, add sugar and vanilla. Beat until cold and light. Add the cream carefully. Put up in a glazed and decorated mould, leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Charlotte Russe in Aspic of Coffee, a la Ebba Monk Charlotte Russe en Aspic de Cafe, a la Ebba Monk Glaze mould with aspic, decorate with different colored cream, put in about half inch coffee aspic. To one cup coffee four tablespoons dissolved Cox’s gelatine, three tablespoons sugar; put in the mould, fill with the charlotte russe. Filling. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons gelatine. Put gelatine, sugar, and milk together and add to the whipped cream with one table¬ spoon brandy. Fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Cream of Claret ( Creme de bordeaux ) a l’Anglaise Roll puff paste very thin; line a large timbale cup with it; fill with beans, rice, bread, or anything to keep the pastry in place; put in oven and bake. When baked, scoop out and fill. Filling. One cup claret, seven tablespoons dissolved Cox’s gelatine

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