Caramel Charlotte
From The practical cookbook, 1917
Presented as published in 1917. 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
608Calories
15 gProtein
66 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein15 g
Carbohydrates66 g
Fiber8.9 g
Sugars53 g
Total Fat36 g
Saturated Fat2.7 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium525 mg
Calcium193 mg
Iron2.7 mg
Magnesium193 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate31 mcg
Choline37 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 39. The excerpt below is the record exactly as published.
Caramel charlotte. Add to recipe for Charlotte russe 4 tb. sugar (caramelized and dissolved in hot milk) and ^ c. chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.