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Caramel Charlotte
From Scientific cooking with scientific methods, 1911
Serves 8
Presented as published in 1911. 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
518Calories
4 gProtein
20 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein4.4 g
Carbohydrates20 g
Fiber0 g
Sugars15 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0 g
Cholesterol136 mg
Sodium32 mg
Potassium130 mg
Calcium82 mg
Iron0 mg
Magnesium8.6 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 109. The excerpt below is the record exactly as published.
Caramel Charlotte. 2 tablespoons granulated 2 tablespoons powdered gelatine. sugar. 1/4 cup cold water. 2 teaspoons vanilla. ^2 cup scalded cream. 6 lady-fingers. % cup sugar, caramelized. Whip from 4 cups cream
Cook this with the app: pantry check, scaling, and the assistant.