Plain Charlotte Russe No. 1

Ingredients

• a quart of milk
• the yolks of six eggs
• three ounces of sugar
• a saltspoonful of salt
• two teaspoonfuls of vanilla
• the whites of four eggs
• four tablespoonfuls of sugar

Method

1. 1

   Make a rule of white sponge cake and bake in shallow pans.

2. 2

   Wet a saucepan with cold water, pour out the water, and add the milk.

3. 3

   Boil and partly cool.

4. 4

   Beat the yolks with sugar and salt, mix with the lukewarm milk, and stir.

5. 5

   Pour into a saucepan and stir until thickened, then strain and add vanilla.

6. 6

   Arrange cake slices in a glass dish, pour over custard, and top with meringue made from beaten egg whites and sugar, then brown slightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 232. The excerpt below is the record exactly as published.

PLAIN CHARLOTTE RUSSE. No. 1. Make a. rule of white sponge cake ; bake in narrow shallow pans. Then make a custard of the yolks after this recipe. Wet a saucepan with cold water to prevent the milk that will be scalded in it from burning. Pour out the water and put in a quart of milk, boil and partly cool. Beat up the yolks of six eggs and add three ounces of sugar and a saltspoonful of salt ; mix thoroughly and add the luke-warm milk. Stir and pour the cus- tard into a porcelain or double saucepan and stir while on the range until of the consistency of cream ; do not allow it to boil, as that would curdle it; strain, and when almost cold add two teaspoonfuls of vanilla. Now, having arranged your cake (cut into inch slices) around the sides and on the bottom of a glass dish, pour over the custard. If you wish a meringue on the top, beat up the whites of four eggs with four tablespoonfuls of sugar

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