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APPLE  CHARLOTTE  RUSSE
Photo: Matheus Cenali

APPLE CHARLOTTE RUSSE

10 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

298
Calories
7g
Protein
11g
Fat
39g
Carbs

Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 5 portions →
Ingredient Portion assumed kcal
Apple 1 medium (182g) 95
Egg 1 large egg (50g) 78
Cream 1 tbsp (15ml) heavy 51
Sugar 1 tbsp (12.5g) granulated 49
Wine 2 tbsp cooking wine (30ml) 25
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • one cup of the pulp
  • one-fourth cup of water to the thread stage
  • three tablespoonfuls of sherry wine
  • one-fourth cup of cold water
  • one cup of heavy cream that has been whipped stiff
  • one-fourth cup of powdered sugar
  • a cup of sugar
  • four cooking apples
  • one egg beaten stiffly
  • one tablespoonful of granulated gelatine that has been softened in one-fourth cu

Directions

1

Pare and core three or four cooking apples. Cook with them the yellow rind of half a lemon or orange and half an inch of stick cinnamon. Cook until the apple is very tender. Press through a sieve. There should be one cup of the pulp. Cook half a cup of sugar with one-fourth cup of water to the thread stage, pour slowly onto the white of one egg beaten stiffly, stirring all the time. Beat frequently until cold, then add to the apple with three tablespoonfuls of sherry wine and one tablespoonful of granulated gelatine that has been softened in one-fourth cup of cold water, then dissolve over hot water. Set the mixture in a pan of ice or snow, stirring until it be-

2

278 ROCKY MOUNTAIN COOK BOOK.

3

gins to thicken, then fold in one cup of heavy cream that has been whipped stiff with one-fourth cup of powdered sugar. Fill the mould decorated with lady fingers or macaroons. Garnish, when unmoulded, with whipped cream and charries. Apricots can be used in place of the apples.

By Norton, Caroline Trask · Recipe sourced from internet_archive

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