Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 pint sweet cream
- half cup of milk sweetened
- three eggs to a stiif froth
- two tablespoonsful of gelatine in half cup of milk sweetened
Directions
Line a glass dish with sponge cake. Beat one pint sweet cream and the whites of three eggs to a stiif froth; sweeten the cream to taste; flavor with teaspoonful of vanilla, and mix the cream and egg froth; then pour over the cake the cream and froth of eggs. Can be served at once, but will keep several hours.
Another way to make charlotte russe is as above, except to dissolve two tablespoonsful of gelatine in half cup of milk sweetened with tablespoonful of sugar, and add this to the cream and eggs, after they are frothed.