vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Charlotte
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
922Calories
15 gProtein
79 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein15 g
Carbohydrates79 g
Fiber3.4 g
Sugars69 g
Total Fat62 g
Saturated Fat27 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol135 mg
Sodium74 mg
Potassium532 mg
Calcium304 mg
Iron1.2 mg
Magnesium104 mg
Phosphorus351 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate0.5 mcg
Choline22 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 44. The excerpt below is the record exactly as published.
Almond Charlotte One pint each of milk and cream, one cup of sugar, yolks of three eggs, one-fourth box of gelatine dissolved in water, one cup of almonds blanched, chopped and browned in one-fourth cup of the sugar
Cook this with the app: pantry check, scaling, and the assistant.