Angel Charlotte Russe

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • ¼ cup boiling water
  • 1 cup sugar
  • 1 pint heavy cream
  • 6 rolled stale macaroons
  • 12 marshmallows in small pieces
  • 2 tablespoons chopped candied cherries, vanilla or sherbet
  • ¼ lb. blanched and chopped almonds


Soak gelatine in cold water, dissolve in boiling water, and add sugar. When mixture is cold, add cream, beaten until still, almonds, macaroons, marshmallows and candied cherries. Flavor With vanilla or sherry. Turn into a mould, first dipped in cold water, and chill. Remove from mould and serve with Angel Cake.

This dessert may be made more elaborate by cutting the top from an angel cake, and removing some of the inside, leaving a case with three-fourths inch walls, then filling case with mixture replacing top of cake, covering with frosting, and garnishing with candied cherries and blanched almonds.