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The 1918 Fanny Farmer Cookbook
1
teaspoon vanilla
6
lady fingers
Melt chocolate by placing in a small saucepan set in a larger saucepan of boiling water, add
half
the sugar, dilute with boiling water, and add to gelatine mixture while hot. Proceed same as in
recipe for Charlotte Russe.
7
1
Caramel Charlotte Russe
1
1
/4 box gelatine or
1
/3 cup sugar,
caramelized
tablespoon
granulated gelatine
1
/4 cup powdered
sugar
1
1/2 teaspoons
vanilla
1
1
/4 cup cold water
Whip from 31/2
cups cream
/2 cup scalded
cream
6
lady fingers
Make same as Charlotte Russe, adding caramelized sugar to scalded cream before putting into
gelatine mixture.
7
2
Burnt Almond Charlotte
1
2
/2 box gelatine or
1
/2 cup sugar,
caramelized
tablespoons
granulated gelatine
3
/4 cup blanched
and finely chopped
almonds
1
3
/2 cup cold water
teaspoon vanilla
/4 cup scalded
1
milk
Whip from 31/2 cups
cream
1
/2 cup sugar
6
lady fingers
Chapter XXV − COLD DESSERTS
492
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