Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Berry | not in our table | 0 |
| 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
- seven tablespoons granulated sugar
- 2 tablespoons straw- berry jam
- 2 pints sweet milk
- 2 cup warm water
- 1 pint of cream
- 1 pint of scald- ing milk
- 1 quart cream
- 4 eggs very stiff
- 3 eggs
- 3 eggs to a stiff froth
- 2 eggs
- 7 eggs
- half box knox gelatine
- four people
Directions
Mrs. Sloane Gordon.
Seven tablespoons granulated sugar; 2 tablespoons straw- berry jam. Beat the whites of 4 eggs very stiff. Add sugar and jam. Put in a baking dish in a pan of water in a moderate oven. Bake 45 minutes. Serve with whipped cream.
CHARLOTTE RUSSE No. 1.
Mrs. William C. Shafer.
Yolks of 3 eggs; il/2 pints sweet milk; sugar to make sweet as desired. Cook together as for float, and let cool. J4 box gela- tine dissolved in J/2 cup warm water. Beat the whites of 3 eggs to a stiff froth, and sweeten. Whip 1 pint of cream, sweeten and flavor. Stir beaten whites into the cooled, but not cold, custard ; then add J/£ of the whipped cream and the gelatine, and mix well together. Flavor with vanilla. Line mold with lady fingers ; pour in the mixture. Place the remainder of the whipped cream on top, and set on ice to harden.
The whites of the eggs may be omitted by using more whipped cream. Half of this recipe, using 1 pint of cream and 2 eggs, will make a large dish full.
CHARLOTTE RUSSE No. 2.
Mrs. J. C. Hooven.
Beat the yolks of 7 eggs and stir them into 1 pint of scald- ing milk with a tablespoon sugar in a double boiler. Boil slowly and stir to keep from curdling until like custard. Set away to cool. Pour large cup warm water over half box Knox gelatine. Set on stove, but do not let it get hot. Beat white of eggs very light. Add enough powered sugar to make it stiff. Whip 1 quart cream and stir into custard ; then the whites flavored with vanilla ; then the gelatine well dissolved. Mix thoroughly and set away to cool (about 2 hours). Stir occasionally.
Line a dish with either sponge cake or lady fingers, and fill with the mixture. Let stand 6 hours or over night. This will serve twenty-four people.
Desserts. 1 79