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Mrs. Samuel Leeds cookbook and travel diary, 1856

Page 21

Charlotte Russe   21
In the first place make a custard of
1 1/2 pints of milk, 6 yolks + 3 whites of
eggs--make very sweet + flavor with
vanilla strongly--either with the bean
which you must boil in the milk before you put in the eggs + sugar, or with
the extract which can be put on after
the custard is boiled--Put the custard
by to get cool. Next take 1 1/2 ounces of
American Isingglass, pour boiling
water over it and boil till dissolved.
Then strain into the custard and
stir it well. Then take a full quart
of rich cream, beat it to a froth, taking
it off in a dish as it froths until all
of it is beaten. Beat also the whites of
6 eggs to a stiff froth. When the custard
is quite cold stir in the cream + eggs
gently. Line your mold with sponge
cake + fill with the mixture. Place it
on ice for two hours.

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Charlotte Russe 21 In the first place make a custard of 1 1/2 pints of milk, 6 yolks + 3 whites of eggs--make very sweet + flavor with vanilla strongly--either with the bean which you must boil in the milk before you put in the eggs + sugar, or with the extract which can be put on after the custard is boiled--Put the custard by to get cool. Next take 1 1/2 ounces of American Isingglass, pour boiling water over it and boil till dissolved. Then strain into the custard and stir it well. Then take a full quart of rich cream, beat it to a froth, taking it off in a dish as it froths until all of it is beaten. Beat also the whites of 6 eggs to a stiff froth. When the custard is quite cold stir in the cream + eggs gently. Line your mold with sponge cake + fill with the mixture. Place it on ice for two hours.