Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- ten ounces pulverized sugar
- two quarts of rich cream
- one shilling -- in half a pint new milk
- four eggs
Directions
Dissolve as much gelatine as one of Cox's packets contains — the size marked one shilling — in half a pint new milk. The milk should be poured cold over the gelatine, left to stand about half an hour, and then set over the fire in a stew-pan. Stir it steadily until the gelatine is thoroughly melted. Then set it aside. Beat up the yolks of four eggs, to which add ten ounces pulverized sugar. Add these to the dissolved gelatine and milk, which then return to fire, and stir rapidly till it thickens. Then pour into a china bowl, and having provided two quarts of rich cream, whip up and add to the custard all the foam that rises till the whole quantity is used. Pour the congealing cream into moulds lined with sponge cake, or lady- fingers, and the charlotte russe is made. To have this dish in perfection the mould should be set in a tub, and finely pounded ice or snow, and salt packed closely around, so that the cream may freeze. Only use fresh cream, and serve in twenty-four hours.