Charlotte Russe by Miss Kennedy

Charlotte Russe by Miss Kennedy

Miss Kennedy’s Angel Charlotte Russe

This Charlotte Russe recipe comes from a 1913 newspaper, and is under the name Kennedy.  After researching, the actual person for these recipes is Grace Rutherford.  I did some looking around this morning using the address listed on the recipe.  The family name on the records in 1913 is Rutherford.  So I searched more and found them in the 1910 census.  Her father is David Rutherford and her mother is Mary Elizabeth Kennedy.

Angel Charlotte Russe Recipe

One tablespoon gelatin, one-quarter cup cold water, one-quarter cup boiling water, one cup sugar, one pint heavy cream, half dozen rolled stale macaroons, one dozen marshmallows (cut up), two tablespoons chopped candied cherries, one-quarter cup sherry, scant one-quarter cup chopped blanched almonds. Soak the gelatin in the cold water, add the boiling water at the last moment. Whip the cream, adding the sugar slowly, three almonds, cherries, macaroons, marshmallows, gelatin and wine in order given. Whip all together thoroughly and put in a mold to harden. It can be served within 30 minutes if desired.

MISS G. A. KENNEDY. 1830 Harrison street, Oakland.

charlotte russe

Angel Charlotte Russe

A Charlotte Russe recipe from 1913

Course Dessert
Cuisine American
Prep Time 30 minutes
Resting Time 30 minutes

Ingredients

  • 1 tbsp gelatin
  • 1/4 cup cold water
  • 1/4 cup boiling water
  • 1 cup sugar
  • 2 cups heavy cream
  • 6 ea macaroons stale and rolled
  • 12 large marshmallows cut up
  • 2 tbsp candied cherries chopped
  • 1/4 cup sherry
  • 1/4 cup almonds

Instructions

  1. Soak the gelatin in the cold water, add the boiling water at the last moment.

  2. Whip the cream, adding the sugar slowly, three almonds, cherries, macaroons, marshmallows, gelatin and wine in order given. Whip all together thoroughly and put in a mold to harden.

  3. It can be served within 30 minutes if desired.

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