vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
A Celebrated Tipsy Charlotte
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Recipe by Mrs. Martin Winch.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
535Calories
13 gProtein
35 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein13 g
Carbohydrates35 g
Fiber4.5 g
Sugars1.4 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.8 g
Cholesterol125 mg
Sodium67 mg
Potassium374 mg
Calcium141 mg
Iron2.8 mg
Magnesium106 mg
Phosphorus281 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate29 mcg
Choline0.2 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
A Celebrated Tipsy Charlotte. Take sufficient lady fingers to fill your glass dish; 1 lb. of almonds, blanched and split; fill a bowl about two-thirds full of Sherry wine, add one-third water, sweeten to taste; split the lady fingers lengthwise and dip them into the wine; ar- range a layer in bottom of your dish, then a layer of almonds, and so on, until your dish is nearly full. Make a custard of 5 eggs to a quart of milk, flavor with almond. When cold pour over your lady fingers; let stand 1 hour. If you can procure it whip 1 pint of triple cream to a stiff froth and put on top of dish, dotting it here and there with minute triangles of currant jelly
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Cook this with the app: pantry check, scaling, and the assistant.