CHARLOTTE RUSSE. ( Without eggs).— Soak 2 tablespoons of
gelatine in a little cold milk 2 hours. Take 2 coffee=cups cream, 1
teacup milk; whip the cream stiff in a large bowl; set on ice. Boil
the milk and pour gradually over the gelatine until dissolved, then
strain; when nearly cold add the whipped cream, a spoonful at a
time. Sweeten with pulverized sugar, and flavor with vanilla✪ Charlotte Russe (Without Eggs). Line
a dish with lady-fingers or sponge=cake; pour in the cream and set
in a cool place to harden.
CALF'S FOOT JELLY.— Boil 2 calves' feet in 4 quarts of water
until it is reduced to 1 quart; strain, let it get cold, and take off the
fat; then add the well-beaten whites of 7 eggs, the juice of 4 lemons,
and 1 cup of sugar✪ Calf's Foot Jelly; mix thoroughly and boil, with constant stirring,
for about a minute, and stir through a bag of flannel.
CIDER JELLY — Take 1| oz. gelatine, the juice of b lemons and
the grated rind of 1; add 2 cups cold water and let it stand 1 hour;
then add 2^ lbs. loaf sugar, 3 pints boiling water, and 1 pint boiled
cider; put into molds, and set in a cool place.
COFFEE JELLY. — Take 2 cups sugar, 2 cups strong coffee, 3
cups boiling w^ater, and 1 box gelatine✪ Coffee Jelly. Soak the gelatine in cold
water, then put the boiling water on it; then stir the coffee and sugar
in it, and place in molds. Eat it with whipped cream. Whipped
cream piled around it makes it a very elegant dish.
ENGLISH CREAM JELLY — Mix. 8 beaten egg yolks with 10
spoonfuls of sugar and 1 of good vanilla flavoring. Stir this into 1
quart of milk, and stir over the fire till it thickens. Strain, and stir
occasionally till cool. Having soaked 2 ounces gelatine in a pint of
cold water, add to it 1 pint of boiling water✪ English Cream Jelly, and, when dissolved and
smooth, strain into the cream and put into wet molds.
. For Chocolate Cream proceed as above, omitting the vanilla, and
adding ^ lb. of melted chocolate. Cooled in layers, with yellow
cream, it makes a very handsome dish.
GOOSEBERRY CREAM — Take off the tops and stalks from |
cup of gooseberries, and stew them in 1 plump half cup of sugar in ^
cup of water; then pulp through a sieve. Melt 1 oz. gelatine in ^
cup of milk. Whip 1 cup of cream✪ Gooseberry Cream well and stir lightly in with the
pulp; add the gelatine and milk, and stir till nearly cold. Put into
a mold and cool.
LEMON GELATINE. — Use ^ box of gelatine covered with 1 cup
of cold water; let stand ^ hour; add 3 cups boiling water, 2 cups of
sugar and the juice of 2 lemons✪ Lemon Gelatine; let stand until all is dissolved, strain
and put in a mold.
430 DESSERTS
LEMON CREAM. — Take the juice of 4 lemons, strain, and add
1| cups sugar; dissolve ^ box of gelatine, and add that" and the
strained lemon juice to 3 cups of cream whipped till stiff. Pour into
a mold, set on ice, and serve cold.
COCOANUT CREAM — In 1 cup of milk dissolve f box of gela-
tine; strain, and when cool add 1 cup sugar, 2 cups of either desicca-
ted or fresh grated cocoanut, and 2 cups of cream whipped until stiff;
then put it in a mold and set it on the ice. ✪ Lemon Cream
Page 316 · 12 recipe records on this page
Presented as published in 1902. 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
CHARLOTTE RUSSE. ( Without eggs).— Soak 2 tablespoons of gelatine in a little cold milk 2 hours. Take 2 coffee-cups cream, 1 teacup milk; whip the cream stiff in a large bowl; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold add the whipped cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor with vanilla. Line a dish with lady-fingers or sponge-cake; pour in the cream and set in a cool place to harden.
CALF'S FOOT JELLY.— Boil 2 calves' feet in 4 quarts of water until it is reduced to 1 quart; strain, let it get cold, and take off the fat; then add the well-beaten whites of 7 eggs, the juice of 4 lemons, and 1 cup of sugar; mix thoroughly and boil, with constant stirring, for about a minute, and stir through a bag of flannel.
CIDER JELLY — Take 1| oz. gelatine, the juice of 3 lemons and the grated rind of 1; add 2 cups cold water and let it stand 1 hour; then add 2^ lbs. loaf sugar, 3 pints boiling water, and 1 pint boiled cider; put into molds, and set in a cool place.
COFFEE JELLY. — Take 2 cups sugar, 2 cups strong coffee, 3 cups boiling water, and 1 box gelatine. Soak the gelatine in cold water, then put the boiling water on it; then stir the coffee and sugar in it, and place in molds. Eat it with whipped cream. Whipped cream piled around it makes it a very elegant dish.
ENGLISH CREAM JELLY — Mix. 8 beaten egg yolks with 10 spoonfuls of sugar and 1 of good vanilla flavoring. Stir this into 1 quart of milk, and stir over the fire till it thickens. Strain, and stir occasionally till cool. Having soaked 2 ounces gelatine in a pint of cold water, add to it 1 pint of boiling water, and, when dissolved and smooth, strain into the cream and put into wet molds.
. For Chocolate Cream proceed as above, omitting the vanilla, and adding ^ lb. of melted chocolate. Cooled in layers, with yellow cream, it makes a very handsome dish.
GOOSEBERRY CREAM — Take off the tops and stalks from | cup of gooseberries, and stew them in 1 plump half cup of sugar in ^ cup of water; then pulp through a sieve. Melt 1 oz. gelatine in ^ cup of milk. Whip 1 cup of cream well and stir lightly in with the pulp; add the gelatine and milk, and stir till nearly cold. Put into a mold and cool.
LEMON GELATINE. — Use ^ box of gelatine covered with 1 cup of cold water; let stand ^ hour; add 3 cups boiling water, 2 cups of sugar and the juice of 2 lemons; let stand until all is dissolved, strain and put in a mold.
LEMON CREAM. — Take the juice of 4 lemons, strain, and add 1| cups sugar; dissolve ^ box of gelatine, and add that and the strained lemon juice to 3 cups of cream whipped till stiff. Pour into a mold, set on ice, and serve cold.
COCOANUT CREAM — In 1 cup of milk dissolve f box of gelatine; strain, and when cool add 1 cup sugar, 2 cups of either desiccated or fresh grated cocoanut, and 2 cups of cream whipped until stiff; then put it in a mold and set it on the ice.
Records on this page
Charlotte Russe (Without Eggs)Calf's Foot JellyCider JellyCoffee JellyCoffee JellyEnglish Cream JellyLemon JellyOrange JellyGooseberry CreamLemon GelatineLemon CreamCocoanut Cream