Take a plain pint mould, and decorate it at the
bottom with sweet jelly and small pieces of
cherry and angelica. Allow this to set, then
trim the finger biscuits and line the sides of the
mould with them, the same as for a Charlotte
Russe (see below). Make a custard with 3 yolks,
2 whites of eggs, and i pint milk, allowing it to
thicken well without boiling. Sweeten and flavour
to taste, add the gelatine dissolved in a little
milk or water, and allow this to cool. Put half
the ratafia biscuits into the prepared mould ;
when the custard is beginning to set, pour it
carefully over them, and then put the remainder
of the ratafias on the top. Set aside until quite
firm, then turn out when wanted and put a little
chopped jelly round.
Sufficient for 4 or 5 persons. Probable cost. Is.
2002. Charlotte Russe
A Charlotte Russe is a cream mixture, moulded
with finger biscuits or cake on the outside. It is
easily made, and is a general favourite.
To Line the Mould. — A plain mould is required,
with straight sides and a flat bottom like a souffle
tin. First place at the bottom of the tin a round
of oiled paper, cut to fit it exactly. Then trim
some finger biscuits, making the sides straight and
cutting off one end, so that they will stand level
in the tin. Arrange them evenly round the sides
of the tin, putting alternately a brown and white
side to the outside. They should be long enough
to reach to the top ®f the tin, and must be packed
very closely together. Sometimes the joins are
brushed over with a little white of egg. Instead
of the biscuits, strips of sponge cake may be used.
Cut the strips from 1 to 1J inches wide, and fit
them closely together round the tin. The top of
the tin may also be lined with cake or biscuit,
cut into triangular-shaped pieces and fitted in
evenly.
Filling the Mould. — Almost any cream mixture
stiffened with gelatine may be used for filling the
inside. Below are given two or three different
fillings, but such mixtures as chocolate, coffee,
raspberry, ginger, vanilla cream, &c., would all be
suitable.
COLD SWEETS, JELLIES, AND CREAMS 445
Mixtures for Filling a Charlotte Russe
(lj-pt. mould)
No. 1
3 gills double cream.
4 oz. gelatine.
| gill of water.
1 dessert-sp. sugar.
| tea-sp. vanilla essence
or 1 table -sp. of
noyeau or other
liqueur✪ Charlotte Russe.
Whip the cream to a stiff froth, and add one
dessert-spoonful or more of fine sugar. Flavour to
taste. Dissolve the gelatine in \ gill of water,
and strain it slowly into the cream, stirring all the
time. When it begins to stiffen, turn it into the
prepared mould.
No. 2
2 eggs.
1 gill of milk.
dessert-sp. sugar.
A pinch of salt.
; | oz. gelatine.
2 table-sps. water.
1 gill of double cream.
I I table-sp. sherry.
Make a custard with the yolks of eggs, sugar, and
milk. Dissolve the gelatine in the water, and add
it to the custard with a pinch of salt. Strain all
into a basin, and add the sherry, or any other
flavouring preferred. Add the whipped whites of
the two eggs, and stir occasionally until almost
setting. Lastly, add the cream, whipped stiffly,
and fill up the prepared mould.
1 gill orange juice.
4 gill lemon juice.
4 gill cold water.
No. 3
2 oz. sugar.
4 oz. gelatine.
2 eggs.
Page 715 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a plain pint mould, and decorate it at the bottom with sweet jelly and small pieces of cherry and angelica. Allow this to set, then trim the finger biscuits and line the sides of the mould with them, the same as for a Charlotte Russe (see below). Make a custard with 3 yolks, 2 whites of eggs, and i pint milk, allowing it to thicken well without boiling. Sweeten and flavour to taste, add the gelatine dissolved in a little milk or water, and allow this to cool. Put half the ratafia biscuits into the prepared mould ; when the custard is beginning to set, pour it carefully over them, and then put the remainder of the ratafias on the top. Set aside until quite firm, then turn out when wanted and put a little chopped jelly round.
Sufficient for 4 or 5 persons. Probable cost. Is.
2002. Charlotte Russe
A Charlotte Russe is a cream mixture, moulded with finger biscuits or cake on the outside. It is easily made, and is a general favourite.
To Line the Mould. — A plain mould is required, with straight sides and a flat bottom like a souffle tin. First place at the bottom of the tin a round of oiled paper, cut to fit it exactly. Then trim some finger biscuits, making the sides straight and cutting off one end, so that they will stand level in the tin. Arrange them evenly round the sides of the tin, putting alternately a brown and white side to the outside. They should be long enough to reach to the top of the tin, and must be packed very closely together. Sometimes the joins are brushed over with a little white of egg. Instead of the biscuits, strips of sponge cake may be used. Cut the strips from 1 to 1J inches wide, and fit them closely together round the tin. The top of the tin may also be lined with cake or biscuit, cut into triangular-shaped pieces and fitted in evenly.
Filling the Mould. — Almost any cream mixture stiffened with gelatine may be used for filling the inside. Below are given two or three different fillings, but such mixtures as chocolate, coffee, raspberry, ginger, vanilla cream, &c., would all be suitable.
Mixtures for Filling a Charlotte Russe (lj-pt. mould)
No. 1
3 gills double cream.
4 oz. gelatine.
| gill of water.
1 dessert-sp. sugar.
| tea-sp. vanilla essence or 1 table -sp. of noyeau or other liqueur.
Whip the cream to a stiff froth, and add one dessert-spoonful or more of fine sugar. Flavour to taste. Dissolve the gelatine in \ gill of water, and strain it slowly into the cream, stirring all the time. When it begins to stiffen, turn it into the prepared mould.
No. 2
2 eggs.
1 gill of milk.
dessert-sp. sugar. A pinch of salt.
; | oz. gelatine.
2 table-sps. water.
1 gill of double cream. I I table-sp. sherry.
Make a custard with the yolks of eggs, sugar, and milk. Dissolve the gelatine in the water, and add it to the custard with a pinch of salt. Strain all into a basin, and add the sherry, or any other flavouring preferred. Add the whipped whites of the two eggs, and stir occasionally until almost setting. Lastly, add the cream, whipped stiffly, and fill up the prepared mould.
1 gill orange juice. 4 gill lemon juice. 4 gill cold water.
No. 3
2 oz. sugar.
4 oz. gelatine. 2 eggs.
Records on this page
Charlotte RusseCharlotte Russe Filling No. 3Charlotte Russe Filling No. 2