White Charlotte

Ingredients

• one quart of heavy cream
• one quart of sweet milk
• whites of eight eggs
• two teacupfuls of sugar
• one-half ounce of gelatin
• one-half teacupful of sherry wine
• a teaspoonful of vanilla
• a teaspoonful of lemon

Method

1. 1

   Soak gelatin in cold water, then dissolve.

2. 2

   Add wine, extract, and sugar to milk and cream.

3. 3

   Beat egg whites to a stiff froth and mix with whipped cream.

4. 4

   Add gelatin and pour into moulds.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 146. The excerpt below is the record exactly as published.

white charlotte, using one pint of cream, and turn into a mould. Just as it congeals drop the fruit in evenly, pushing it down in place as more is added. Smooth over the top, put on the cover and pack in ice and salt. It will be ready for use in two hours. Serve with very cold whipped cream, sweetened, but not flavored, and place a few Maraschino cherries on top. The charlotte may be packed in a freezer if a regular mould is not convenient. Charlotte Russe, No. 1 One quart of rich cream, not quite three-fourths pound of sugar, half package of gelatin, four eggs. Whip the cream to a stiff froth ; add the whites of eggs well beaten. Pour over the gelatin a cupful of colji water, place on the stove and let dissolve, stirring all the time; when dissolved, stir in it yolks and sugar (already well beaten), flavor with vanilla, mix cream and whites quickly, and pour into moulds. If liked, add a wine glass of wine to the yolks and sugar. This is really congealed eggnog. Charlotte Russe, No. 2 Whip three quarts of cream to a stiff froth. Soak two ounces of gelatin in enough cold water to cover it, for one hour; then dissolve in boiling milk, about one and a half pints. Beat twelve eggs separately, add two cupfuls of sugar to yolks and two to the cream. Mix beaten yolks and sugar to the boiling milk and gelatine ; stir until it begins to congeal, then add beaten cream and a half pint of wine. 282 THE NEW ANNIE DENNIS COOK BOOK White Charlotte One quart of heavy cream, one quart of sweet milk, whites of eight eggs, two teacupfuls of sugar, one-half ounce of gelatin, one-half teacupful of sherry wine

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