vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Charlotte
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
592Calories
10 gProtein
144 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein10 g
Carbohydrates144 g
Fiber5 g
Sugars124 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium146 mg
Potassium290 mg
Calcium67 mg
Iron4.5 mg
Magnesium18 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline13 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 133. The excerpt below is the record exactly as published.
Apple Charlotte, — Soak one-third box gelatine an hour in third cup cola water, pour half cup boiling water over it, stir until thor- oughly dissolvea and pour upon a scant pint of tart apples steamed and rubbed through a puree sieve, add one cup sugar and juice of one large lemon ; place in a basin of pounded ice and beat until it begins to thicken add well-frothed whites of three eggs
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