vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Burnt Almond Charlotte
From The Landmarks club cook book, 1903
Serves 8
Presented as published in 1903. 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
403Calories
4 gProtein
14 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein4.3 g
Carbohydrates14 g
Fiber1.5 g
Sugars8.8 g
Total Fat37 g
Saturated Fat18 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol90 mg
Sodium18 mg
Potassium173 mg
Calcium86 mg
Iron0.4 mg
Magnesium38 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline6.2 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 93. The excerpt below is the record exactly as published.
BURNT ALMOND CHARLOTTE. Dip the ends of almond wafers in caramel, then in chopped nuts. Dry and fasten one to another with caramel. Dissolve caramel in cupful of hot water, add one-third of a package desserts. 155 of gelatine, half a cup of sugar and three-quarters of cup of crushed almonds. Cool. Fold in the whip from three cups of cream
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