(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsOther Desserts 1 >  Charlotte Russe (1904)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

E. D. P.

2 yolks of eggs,

1 pint of new milk,

A small piece of vanilla bean,

1/4 pound of sugar,

2/3 box of Cox's gelatine,

1 quart of rich cream.

Make a custard of the eggs, milk, and sugar.

Dissolve the gelatine in a full half-pint of boiling water and strain into the custard.

Beat the cream to a stiff froth; then stir into the custard when it is about blood heat.

Line a bowl with lady fingers, pour in the mixture, and set away to cool.

This is a winter dish and difficult to make in summer.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages