Antique Recipe Charlotte Russe With Strawberries |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The following recipe was transcribed ver batim from The Nashville Daily American Nashville, Davidson County, Tennessee November 16, 1884 Ingredients:
1/5 pkg gelatin |
1/2 c. milk |
1 pint cream |
lemon or vanilla flavoring |
lady fingers |
strawberries or fruit of choice |
Directions:
1. An easy way to make Charlotte Russe is to take about one-fifth of a package of gelatin, and half a cupful of cold milk; place this in a farina boiler if you have one; if not, set a basin containing it into a pan or pail of boiling water; stir until the gelatin is dissolved,
2. pour into a dish and place it where it will cool rapidly;
3. then take a pint of perfectly sweet cream, beat it with an egg beater until it is light and thick;
4. flavor the cream with lemon or vanilla and sweeten to your taste; when the gelatin is cold, or at least cool, stir it into the cream and pour this over lady fingers, which you have arranged in a glass dish or mould; to vary the appearances of the dish you can split the lady fingers and cover the cream with them. Add fruit.
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