Charlotte Russe

Ingredients

• 3 eggs, separated
• 1 cup sugar
• 1 cup milk
• 1 rounded tablespoon unflavored gelatin
• 1 pint whipping cream
• 1 teaspoon vanilla
• Lady fingers, for serving

Steps

1. Dissolve the gelatin in a small amount of cold water.
2. Cook the egg yolks, sugar, gelatin and milk until the mixture begins to thicken. Remove from the heat and cool.
3. Whip the cream. Beat the egg whites until stiff and fold the cream into them; then fold in the cooked mixture.
4. Add the vanilla and pour into molds to set. Serve with lady fingers.

Notes

Newspaper clipping pasted on Rosie Lee’s “Pudding” index card, along with several other pudding and dessert clippings on both sides; both sides of the card are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.