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Jane E. Hassler cookbook, June 1857
Page 40
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Charlotte Russe Dissolve one ounce of isinglass in a half pint of milk, and add to it when dissolved the yolks of six eggs, and a half pound of powdered white sugar. Whip up a quart of cream (sweet) in one vessel, and the whites of the six eggs in another. When the isinglass is nearly cold, stir it gradually into the cream. Then add the whites, stir up the whole together. Pour it in a mould and set it on the ice for an hour. Without eggs a very good substitute for ice-cream. One qt. of sweet cream, 1 oz of isinglass two cup of sugar, and flavor to suit taste. Beat the cream to a froth, and add the [illegible].
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Charlotte Russe Dissolve one ounce of isinglass in a half pint of milk, and add to it when dissolved the yolks of six eggs, and a half pound of powdered white sugar. Whip up a quart of cream (sweet) in one vessel, and the whites of the six eggs in another. When the isinglass is nearly cold, stir it gradually into the cream. Then add the whites, stir up the whole together. Pour it in a mould and set it on the ice for an hour. Without eggs a very good substitute for ice-cream. One qt. of sweet cream, 1 oz of isinglass two cup of sugar, and flavor to suit taste. Beat the cream to a froth, and add the [illegible].
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