Recipes > Desserts > Charlottes > Naple Biscuits, or Charlotte Russe

Naple Biscuits, or Charlotte Russe

Instructions

Make a double rule of sponge cake; bake it in round deep patty-pans; when cold cut out the inside about one-quarter of an inch from the edge and bottom, leaving the shell. Replace the inside with a custard made of the yolks of four eggs beaten with a pint of boiling milk, sweetened and flavored; lay on the top of this some jelly or jam; beat the whites of three eggs with three heaping tablespoonfuls of powdered sugar until it will stand in a heap; flavor it a little; place this on the jelly. Set them aside in a cold place until time to serve.

Print recipe/article only | Bookmark this on Delicious

Source

The White House Cookbook (1887).