Recipes > Desserts > Charlottes > Charlotte Russe

Charlotte Russe

Instructions

Make a sponge cake and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides. Fill with cream whipped as above, and let it stand on the ice to set a little. This is the easiest form of Charlotte. It is improved by the beaten whites of three eggs stirred into the cream. Flavor with half a teaspoonful of vanilla if liked.

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Source

The Easiest Way in Housekeeping and Cooking (1903).