Angel Charlotte Russe

Name: Angel Charlotte Russe
Ingredients: 14 lb. almonds; 1 rounded tablespoon Knox gelatine; § stale macaroons; 2 doz. marshmallows; 21% doz. candied cherries; 1 pt. cream; 1 cup sugar (scant); § cup cold water; 1 cup boiling water

From The Wilson cook book, 1941

Presented as published in 1941. 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

4544Calories

69 gProtein

440 gCarbs

285 gFat

Full nutrition (33 nutrients)

Calories4544 kcal

Protein69 g

Carbohydrates440 g

Fiber30 g

Sugars337 g

Total Fat285 g

Saturated Fat104 g

Monounsaturated Fat106 g

Polyunsaturated Fat26 g

Cholesterol482 mg

Sodium821 mg

Potassium2280 mg

Calcium1054 mg

Iron25 mg

Magnesium638 mg

Phosphorus1452 mg

Zinc7.9 mg

Copper2.3 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.7 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)13 mg

Folate66 mcg

Choline13 mg

Caffeine0 mg

Water621 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 50. The excerpt below is the record exactly as published.

Angel Charlotte Russe 14 lb. almonds 1 rounded tablespoon Knox § stale macaroons gelatine 2 doz. marshmallows % cup cold water 21% doz. candied cherries 1 cup boiling water 1 pt. cream 1 cup sugar (scant)

Cook this with the app: pantry check, scaling, and the assistant.