Charlotte Ruse
- 1 quart of rich cream
- Extract of vanilla
- 4 sheets of gelatin
- 1/2 pint of sweet milk
- 1 pound of pulverized loaf-sugar
- Sponge cake
Beat one quart of rich cream to a froth, and flavor it with the extract of vanilla. To stiffen the cream, boil four sheets of gelatin into two equal parts a pint of sweet milk until dissolved; strain it through muslin and mix with it one pound of pulverized loaf-sugar; cool it in the saucepan, but do not let it stiffen, or it will not commingle well with the cream. Stir in quickly with the cream, and beat them together a few moments; pour the mixture into molds, previously lined with sponge cake, and set them in cool place. They can be turned out the following day.
Submitted by Aug 27, 2009
15 min
30 min
45 min