Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ounce powdered sugar
- 2 tablespoons cold water till a light brown
- 2 ounces fine sugar
- 1 cup milk
- 3 ounces sweet- ened chocolate to the cream
- 3 ounces powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons strong coffee added to the whipped cream
- 1 quart rich cream
- 2 quart moulds
- 1 teaspoon vanilla
- 4 tablespoons sherry
- 3 eggs
Directions
Boil 1 ounce powdered sugar with 2 tablespoons cold water till a light brown. Pour in the bottom of a pudding mould. Bea^ together the yolks of 3 eggs and the whites of 2 with 2 ounces fine sugar, 1 cup milk, J cup cream, and h teaspoon vanilla. Strain into the mould. Put in the oven in a deep pan, and pour in boil- ing water half the height of the mould. Cook 20 minutes. Let get cold, then turn out on a dish, and serve with the liquor of the caramel.
Chocolate Caramel Cream is made by adding 3 ounces sweet- ened chocolate to the cream.
CHARLOTTE RUSSE, NO. 1.
Line a quart pudding mould with split lady fingers. Whip J pint rich, sweet cream, let stand 2 minutes, then add 3 ounces powdered sugar and 2 teaspoons vanilla, and whip again for 5 minutes. Fill up the mould, turn out on a cold dish, decorate with extra whipped cream, and serve.
Coffee Charlotte needs 2 tablespoons strong coffee added to the whipped cream. Other flavorings may be used.
CHARLOTTE RUSSE, NO. 2.
Mrs. Rorer.
Cover I box gelatin with cold water and let soak ^ hour. Whip and drain 1 quart rich cream. Line 2 quart moulds with ^ pound lady fingers, put the bowl of cream in a pan of cracked ice; add just enough boiling water to the gelatin to dissolve it: whip f cup powdered sugar in with the cream, then 1 teaspoon vanilla and 4 tablespoons sherry (if you use wine), and lastly strain in the gelatin. Stir inmnediately from the sides and bottom of the bowl till it be<rins to thicken, then pour into the moulds and set away to harden.