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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

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 is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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