Strawberry Charlotte Russe, No. 1

Ingredients

• 1/2 boxful of gelatine
• 1 cupful of cold water
• 1-1/2 cupfuls of powdered sugar
• 1-1/2 teaspoonfuls of lemon juice
• 1 quart of berries, crushed and pressed through a puree sieve
• 1/2 pint of cream, whipped

Method

1. 1

   Soak the gelatine in the water for an hour, then set it in a pan of hot water to dissolve.

2. 2

   Add to the crushed berries the powdered sugar, lemon juice, and gelatine.

3. 3

   Put it aside for a while.

4. 4

   When it begins to stiffen, beat it until it is light and spongy, then mix in the whipped cream, being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish.

5. 5

   Turn the mixture into a charlotte-mold lined with lady-fingers.

6. 6

   When it is unmolded garnish it with whole strawberries.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.

cupful of cold water, ■J cupful of hot water, 1 cupful of coffee, ^ cupful of sugar, 1 cupful of cream, whipped. 148 LUNCHEONS Soak the gelatine in the cold water for an hour, then dis- solve it in the hot water and add the sugar. AVhen the sugar is dissolved add a cupful of cold, strong, clear coffee. Put the mixture on ice and whip it until it becomes light and frothy and has begun to stiffen, then add the whipped cream and turn it into a mold. The gelatine must be thoroughly whipped, as for snow pudding, and the liquid drained from the whipped cream must not go in. This will make about one and one half quarts of mousse. PEACH MOUSSE Use fresh or canned peaches. Mash and rub them through a colander. Add to a cupful of peach pulp half a teaspoon- ful of lemon juice, a few drops of almond extract, and enough sugar to sweeten it. Dissolve in (piarter of a cupful of hot peach juice one and three quarter tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water. Add the gelatine to the peach mixture. When it begins to set, mix it until smooth, then fold in a half pint of cream whipped to a stiff froth, and turn it into a mold. Serve with whipped cream. The cream can be used to decorate the dish by pressing it through a pastry-bag. CHESTNUT PURfiE Boil for five minutes a pound of French chestnuts, drain off the water and remove the shells and skins. Return the chestnuts to the fire and boil them until tender. Put the boiled chestnuts in a mortar, and pound them to a paste, then add a teaspoonful of vanilla and a teaspoonful of lemon juice. Make a thick sugar syrup, and beat it into the paste, using enough to sweeten to taste. Grease a ring-mold with oil, and put into it a lining half an inch thick of the NO. 133. PEACH MOUSSK GARSISHED WITH WHIPPED CREA5I. NO. 134. CHESTXUT PUKEE. NO. 13o. CHESI.SUT BAVARIAN. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 149 chestnut paste pressed through a pastry-bag with a tube of small opening so it will come out vermicelli-like in form. Fill the rest of the mold with plain paste. Turn it on to a layer of sponge-cake. Just before serving fill the center of the ring with whipped cream flavored with almond. CHESTNUT BAVARIAN Prepare chestnuts as directed for chestnut puree. To two cupfuls of the puree add one ounce of gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water. Mix well, and when it begins to stiften add a pint of cream whipped to a stitf froth, and turn the mixture into a ring-mold to harden. Fill the center with whipped cream, or with chestnuts boiled in sugar and water until they look clear. CHARLOTTE RUSSE 1 pint of milk, 1 pint of cream, Yolks of four eggs, ^ cupful of sugar, ^ boxful of gelatine, 1 teaspoonful of vanilla. Mix the sugar with the yolks of the eggs. Scald the milk and pour it over them. Place it on the fire and stir until the eo-i^s are cooked, but not thickened like a custard, then add the gelatine, which has been soaked for an hour in half a cupful of cold water. When the gelatine is dissolved remove it from the fire, add the vanilla, and let it get cold. When the mixture begins to thicken add the cream whipped to a stiff froth, and turn it into a mold lined with lady-fingers or with slices of sponge-cake. 150 LUNCHEONS STRAWBEREY CHARLOTTE RIJSSE, No. 1 -f box of gelatine, i cupful of cold water, 1-1- cupfuls of powdered sugar, 1-J- teaspoonfuls of lemon juice, 1 quart of berries, crushed and pressed through a puree sieve, i; pint of cream, whipped. Soak the gelatine in the water for an hour, then set it in a pan of hot water to dissolve. Add to the crushed berries the powdered sugar, lemon juice, and gelatine. Put it aside for a while. AVhen it begins to stiffen, beat it until it is light and spongy, then mix in the whipped cream, being careful not to pour in any of the liquid cream that may have drained to the bottom of the dish. Turn the mixture into a charlotte- mold lined with lady-fingers. AA^hen it is unmolded garnish it with whole strawberries. STRAWBERRY CHARLOTTE RTJSSE, No.

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