vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Burnt Almond Charlotte
From Original White House Cookbook, 1887
Serves 2
Sponge cake can be placed around the mold if desired.
Presented as published in 1887. 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
628Calories
28 gProtein
42 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein28 g
Carbohydrates42 g
Fiber8 g
Sugars30 g
Total Fat42 g
Saturated Fat7.5 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol206 mg
Sodium91 mg
Potassium762 mg
Calcium422 mg
Iron2.9 mg
Magnesium197 mg
Phosphorus561 mg
Zinc3.2 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E17 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.5 mg
Folate55 mcg
Choline208 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 233. The excerpt below is the record exactly as published.
BURNT ALMOND CHARLOTTE. One cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water; when the gelatine is sufficiently soaked, put three tablespoonfuls of sugar into a saucepan over the fire and stir until it becomes liquid and looks dark ; then add the chopped almonds to it and stir two minutes more ; turn it out on a platter and set aside to get cool. After they become cool enough break them up in a mortar, put them in a cup and a half of milk, and cook again for ten minutes. Now beat together the yolks of two eggs
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