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Bussian Charlotte
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or eight persons.
Presented as published in 1892. 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
730Calories
18 gProtein
51 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein18 g
Carbohydrates51 g
Fiber1.4 g
Sugars7.7 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol253 mg
Sodium602 mg
Potassium313 mg
Calcium336 mg
Iron3.4 mg
Magnesium32 mg
Phosphorus318 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A196 mcg
Vitamin E0.9 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate77 mcg
Choline131 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1622. The excerpt below is the record exactly as published.
Bussian Charlotte.— Trim off the ends of eighteen or twenty Savoy biscuits perfectly straight, line the bottom and sides of a mould with them, and take care to join them perfectlj', so that the contents of the charlotte cannot escape. Dissolve three-quarters of an ounce of isinglass or gelatine in three-quarters of a pint of new milk, sweeten the preparation, flavour it agreeably, stir over a gentle fire for twelve minutes, and mix it with a rich custard made with the yolks of four eggs and half a pint of cream. Add three-quarters of a pint of whipped cream
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