Charlotte Russe

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Good Cream
  • ½ Cupful of Powdered White Sugar
  • ½ Box of Gelatine
  • A Teaspoonful of Vanilla
  • 2 Tablespoonfuls of Sherry Wine
  • ½ Pound of Lady Fingers


Line a glass dish with the Lady Fingers, or with small slices of cake. Soak the gelatine for a minute in a quarter cup of cold water. Then, in a small bowl, dissolve the gelatine over a pot of boiling water. Whip the Cream, and then combine the gelatine with the Sherry Wine. Add the Vanilla Extract. Add the sugar to the Cream carefully, and then the gelatine very carefully. Stir immediately, and then pour the Cream over the Lady Fingers, and set away to harden.