Caramel Charlotte Russe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • ½ cup scalded cream.
  • cup sugar caramelized.
  • ¼ cup powdered sugar.
  • teaspoons vanilla.
  • Whip from cups cream.
  • 6 lady fingers.


    Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into gelatine mixture.