Caramel Charlotte

Name: Caramel Charlotte
Ingredients: 1 sheet gelatine; 3 tbsp. boiling water; 1 tbsp. cold water; « tsp. vanilla; 2 tbsp. granulated sugar; ; c. cream (whipped); 1 lady finger

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

940Calories

5 gProtein

41 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories940 kcal

Protein5.4 g

Carbohydrates41 g

Fiber0.5 g

Sugars25 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium150 mg

Potassium243 mg

Calcium173 mg

Iron3 mg

Magnesium17 mg

Phosphorus140 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate12 mcg

Choline1.2 mg

Caffeine0 mg

Water188 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.

CARAMEL CHARLOTTE. 1 sheet gelatine. 3 tbsp. boiling water. 1 tbsp. cold water. « tsp. vanilla. 2 tbsp. granulated sugar. ; c. cream (whipped). 1 lady finger

Cook this with the app: pantry check, scaling, and the assistant.