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
- one ounce of cox's gelatine in one pint of avarm milk
- one pound of white sugar
- three pints of whipped cream
- one pint of avarm milk
- four eggs very light
- one-half ounces
Directions
Dissolve one ounce of Cox's gelatine in one pint of Avarm milk ; beat four eggs very light and add them to one pound of white sugar, whicli has previously been flavored with vanilla ; when the milk containing the gelatine is cool, add to the other mixture. Have ready three pints of whipped cream and add the above to it ; stir until it is well thickened, and cool in forms or in a large glass or fancy dish. If you choose you can line your dish with lady fingers or put macaroons in layers through it. Half of this is enough for any ordinary occasion. Cox's gelatine is the best for Charlotte Russe. A box of this gelatine contains one and one-half ounces. Take two-thirds of a box for this receipt.
Mrs. G. C. Ginty.