Frozen Neapolitan Charlotte

Ingredients

• one quart heavy cream
• one and one-half cups sugar
• one and one-half tablespoons vanilla
• three-fourths tablespoon granulated gelatine
• one tablespoon cold water
• one tablespoon hot water
• whites of six eggs

Method

1. 1

   Beat cream with sugar, vanilla, and salt until stiff.

2. 2

   Add beaten egg whites and dissolved gelatine.

3. 3

   Divide mixture, color parts, and layer in a mould.

4. 4

   Pack in salt and ice, and let stand for two hours.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 60. The excerpt below is the record exactly as published.

FRozEN NEAPOLITAN CHARLOTTE. MurseMancow WAFERS. Sattep ALMONDS. BoNnBONS. Cracnms, CHEESE. Caré Norr. Company and Formal Dinners. 227 CONSOMME WITH MACARONI. Serve consommé with rings of macaroni cooked in boiling salted water until soft. FISH CUTLETS. Remove skin and bones from a thick piece of halibut, finely chop fish and force through a sieve; there should be one and one-third cups. Pound in a mortar, adding gradually whites of two eggs. Add one and one-third cups heavy cream and season with salt, pepper and cayenne. Turn into buttered cutlet moulds, set in pan of hot water, cover with buttered paper and bake until fish is firm. Turn on a serving dish and pour around Dutch Sauce. DUTCH SAUCE. Yolks 3 eggs 4 teaspoon salt 8 tablespoons olive oil 1 tablespoon chopped pars- 4 cup vinegar ley Few grains pepper Mix first four ingredients in a small sauce pan, place in a larger sauce pan containing hot water and cook over the fire, stirring constantly, until mixture thickens ; then ‘add parsley. CUCUMBER RIBBONS. (See p. 147, under Easter Dinners, Menu No. IT.) GLAZED SWEETBREADS. Parboil a sweetbread cut in two lengthwise, sprinkle with salt, dredge with flour and sauté in butter until delicately browned. Add one-half cup white stock and cook until reduced to a glaze. Remove sweetbread to 228 What to Have for Dinner. hot serving dish and pour over glaze. Serve with French beans. FRENCH BEANS. Drain one can French beans, put in strainer and pour over one quart cold water. Put in sauce pan, and add three tablespoons butter. When thoroughly heated sea- son with salt. SADDLE OF LAMB OR MUTTON. Order saddle dressed at market. Wipe, roll flaps under and tie in shape. Put on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Bake in a hot oven, and baste every five minutes with one-third cup butter melted in one-half cup boiling water. Serve cooked rare with Currant Jelly Sauce. CURRANT JELLY SAUCE. $ cup sugar 2 teaspoons arrowroot 4 glass currant jelly Cold water 1 cup water 4 cup Sherry wine Mix sugar, jelly and water, bring to boiling point and let boil seven minutes. Dilute arrowroot with cold water until the mixture will pour easily. Add, gradu- ally, to boiling mixture, and let boil five minutes; then add Sherry wine. CURRIED VEGETABLES. Cook one cup each, potato and carrot dice, in boiling salted water, until tender. Drain, add one cup green peas and one cup Curry Sauce. Sprinkle with finely chopped parsley. Company and Formal Dinners. 229 CURRY SAUCE. 2 tablespoons butter 4 teaspoon curry powder $ onion, sliced # teaspoon salt 2 tablespoons flour 4 teaspoon pepper 1 cup milk Cook butter with onion until yellow, add flour mixed with curry powder, salt, and pepper and pour on gradu- ally, while stirring constantly, milk. Strain and reheat vegetables in sauce. BROILED WILD DUCKS. Dress, clean and wipe ducks. Sprinkle with salt and broil fifteen minutes. Remove to hot serving dish, spread with Maitre d’Hétel Butter (see p. 111, under Thanksgiving Dinners, Menu No. II.) and garnish with watercress and slices of lemon. ORANGE SALAD. Remove the pulp from five oranges and chill thor- ‘ oughly. Put in six champagne glasses and pour over the following dressing: Mix two tablespoons powdered sugar, two tablespoons finely chopped mint leaves, one tablespoon lemon juice and two tablespoons Sherry wine. Put a one-inch cube of currant jelly in each glass and garnish with a small sprig of fresh mint. FROZEN NEAPOLITAN CHARLOTTE. To one quart heavy cream, add one and one-half cups sugar, one and one-half tablespoons vanilla and a few grains salt. Beat until stiff and add whites of six eggs, 230 ‘What to Have for Dinner. beaten until stiff, and three-fourths tablespoon granu- lated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon hot water

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