Cantaloupe Charlotte Russe
From Council cook book, 1908
Presented as published in 1908. 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
1699Calories
22 gProtein
27 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1699 kcal
Protein22 g
Carbohydrates27 g
Fiber0 g
Sugars8.6 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium127 mg
Potassium463 mg
Calcium296 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus273 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from Council cook book (1908), page 40. The excerpt below is the record exactly as published.
Cantaloupe Charlotte Russe. Cut chilled melons in halves, remove the seeds, and fill with ice till ready to serve; then remove ice and fill with the charlotte russe. Soak half an ounce of gelatine in three tablespoons cold water for thirty minutes, then dissolve with two tablespoons boiling water. Whip one pint cream to a stiff froth, add a tablespoon powdered sugar, one teaspoon orange extract
Cook this with the app: pantry check, scaling, and the assistant.