Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKSHORTCAKES & PUDDINGS 1 >  Charlotte Russe >



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

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1/2 pint of milk, yolks of 2 eggs, 3 tablespoonfuls of sugar, 1 heaping tablespoonful of gelatine; beat the milk, sugar and yolks together, then add the gelatine dissolved in cold water; let boil until creamy, using the double boiler; let cool until it begins to get stiff, then add 1 pint of whipped cream, 2 teaspoonfuls of vanilla, and 1/2 cup of chopped and blanched almonds; pour in moulds lined with sponge cake or lady fingers and set on ice until stiff.

Sister Josie Lohmiller, Pueblo, Colo.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
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.





Culinary Art & Posters