Caramel Charlotte Russe

Name: Caramel Charlotte Russe
Ingredients: 1 pint milk; 1 pint double cream; 2 eggs; 2 cups brown sugar; One-third package Chalmer's gelatine; 1 cup water

From Raleigh recipe book, 1925

Presented as published in 1925. 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

3714Calories

39 gProtein

473 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories3714 kcal

Protein39 g

Carbohydrates473 g

Fiber0 g

Sugars451 g

Total Fat192 g

Saturated Fat108 g

Monounsaturated Fat41 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol913 mg

Sodium554 mg

Potassium1911 mg

Calcium1314 mg

Iron4.9 mg

Magnesium140 mg

Phosphorus975 mg

Zinc4.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B123.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.4 mg

Folate51 mcg

Choline391 mg

Caffeine0 mg

Water1020 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 29. The excerpt below is the record exactly as published.

CARAMEL CHARLOTTE RUSSE 1 pint milk 1 pint double cream 2 eggs One-third package Chalmer's 2 cups brown sugar gelatine 1 cup water

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