Plain Charlotte Russe No. 2

Ingredients

• the whites of three eggs
• three tablespoonfuls of finely powdered sugar
• a glass of sweet wine
• one pint of thick sweet cream
• some thin slices of sponge cake

Method

1. 1

   Place sponge cake slices in a glass dish and soak with wine.

2. 2

   Beat the egg whites until light, then add powdered sugar, sweet wine, and thick cream.

3. 3

   Mix well and pour over the cake.

4. 4

   Set in a cold place until served.

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; flavor with lemon or vanilla, spread over the top and brown slightly in the oven. PLAIN CHARLOTTE RUSSE. No. 2. Put some thin slices of sponge cake in the bottom of a glass sauce dish ; pour in wine enough to soak it ; beat up the whites of three eggs until very light ; add to it three tablespoonfuls of finely powdered sugar, a glass of sweet wine and one pint of thick sweet cream

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