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Jane E. Hassler cookbook, June 1857
Page 14
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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 etc, is nearly cold, stir it gradually into the cream then add the whites, stir up the whole to-gether. Pour it in a mould and set it on ice for an hour. Whithout eggs a very good substute for ice cream. One Qt. of sweet cream - 1 oz. of isinglass, a teacup of sugar, and flavour to [sweet?] tast. Beat the cream to a froth - dissolve the isinglass in a pint of milk or water - and add the rest.
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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 etc, is nearly cold, stir it gradually into the cream then add the whites, stir up the whole to-gether. Pour it in a mould and set it on ice for an hour. Whithout eggs a very good substute for ice cream. One Qt. of sweet cream - 1 oz. of isinglass, a teacup of sugar, and flavour to [sweet?] tast. Beat the cream to a froth - dissolve the isinglass in a pint of milk or water - and add the rest.
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