Historic Christmas Dessert Recipes: Charlotte Russe (1889)

A Christmas dessert idea from The Homemaker, 1889

Christmas Charlotte Russe.

I tablespoonful Cox’s gelatine,
1 tablespoonful cold water,
1 cupful milk.

3 eggs (yolks and whites separate.)

1/2 cup of sugar.

3-4 teaspoonful of vanilla.

1 pint of cream.

Sponge cake enough to line a mold with thin slices.

Soak the gelatine in the water fifteen minutes. Heat the milk in a double boiler. When it begins to boil, add the gelatine, and stir till dissolved.

Beat the yolks of the eggs with the sugar. Pour the boiling milk on them and return to the fire. Boil a minute till it thickens well. Take off and when partly cool add the vanilla.

Beat the whites of the eggs to a stiff froth. Pour the cream on them and whip them together as light as possible.

As soon as the custard is perfectly cold add it to the whipped cream and mix well. Then pour into the mold, previously lined with sponge cake.

Agnes B. Ormsbee.

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