{"id":4900,"slug":"charlotte-russe-ii","title":"Charlotte Russe (II)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of cream","one-quarter pound of sugar","a glass of sherry wine","two sheets of gelatine","a little hot water","lady fingers"],"ingredients_norm":["cream","sugar","sherry wine","gelatine","little hot water","lady finger"],"steps":["Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine.","Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well.","Line a pudding mould with lady fingers and fill with the prepared cream.","Allow to stand in the ice box for an hour and a half before serving.","Decorate with whipped cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w41:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3564586d93608fa943252945176c3d691563c3c15f089bc21d0863dd016cb1f2","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/charlotte-russe-ii"}