Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | 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 pound sponge cake
- one pint of rich cream
- a small piece of cake into the hole left in the upper crust
- a pound of white sugar
- one half packet of cox's gelatine
- six new laid eggs
Directions
Take a one pound sponge cake, and with a sharp knife carefully scoop out the inside, leaving an outer rim not more than half an inch thick. Fit a small piece of cake into the hole left in the upper crust, and you will have a Charlotte Russe mold. Take one half packet of Cox's gelatine and dis- solve it in a teacupful of new milk. While the melted gela- tine is cooling, beat up until they stand alone the whites of six new laid eggs. Add gradually, beating all the while, half a pound of white sugar, powdered and sifted. Xext, add one pint of rich cream, whipped to a froth, and flavor delicately with vanilla. Pour in now the gelatine and milk, mix them thoroughly, beating well for fifteen minutes before you put the cream into its mold.