Charlotte Russe

Ingredients

• One quart of thick cream
• 1/2 pint of milk
• One ounce of gelatin
• 5 yolks of eggs
• 7 whites of eggs
• 12 ounces of sugar
• A box of Dixie vanilla flavoring

Directions

1. In a pot, boil the milk and dissolve the gelatin in it.
2. Take the pot off the fire, and mix in the egg yolks. sugar, Dixie vanilla flavoring.
3. Once the custard becomes cool and before it congeals, stir in the cream, whipped to a froth.
4. Stir in the beaten egg whites.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023