Apple Charlotte
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
785Calories
10 gProtein
156 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein9.8 g
Carbohydrates156 g
Fiber9.3 g
Sugars74 g
Total Fat16 g
Saturated Fat8.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.6 g
Cholesterol45 mg
Sodium1081 mg
Potassium365 mg
Calcium371 mg
Iron32 mg
Magnesium40 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A114 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate131 mcg
Choline28 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 61. The excerpt below is the record exactly as published.
Apple Charlotte—1 package Blue Ribbon lemon jelly powder, 2 cups boiling water, 1 cup cooked unsweetened apples put through sieve, 4% cup whipped cream, 4 to 14 cup sugar
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