"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Charlotte Russe by Jean Mainland Speer from her mother, Clara Mainland Recipe

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This recipe for Charlotte Russe by Jean Mainland Speer from her mother, Clara Mainland, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda MacDonald Frenzen- Kansas City, MO
Added: Saturday, December 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. gelatin
1 c. cold water
1 c. milk
1 egg
1 c. sugar
1 T. vanilla
1 pt. cream, whipped
lady fingers or sponge cake to line mold

Directions:
Directions:
Soak gelatin in water, then dissolve over hot water. Heat milk, add sugar and cook until sugar is dissolved. Combine with slightly beaten egg. Stir over heat until slightly thickened. Add gelatin and vanilla. Cool. Combine with whipped cream. Pour into mold which has been lined with split lady fingers or sponge cake. Cover top of cake and allow to set.
* Gramma's added notes -- " I used a 10 inch spring form pan for each dessert (which served 12 generously). For each of these pans, it takes 19 lady fingers and 1 1/2 recipes of filling. This does not provide for the cake on top. I decorated it with a frill of whipped cream and candied cherries because I wanted to serve it from the table. It can be cut before putting it on the table."


 

 

 

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