Caramel Charlotte Russe

Name: Caramel Charlotte Russe
Ingredients: One-half envelope Chalmer’s Gelatine; % cup cold water; I scant cup granulated sugar; 34 cup boiling water; 14 |b. blanched almonds; 9 or 1 doz. lady fingers; 1 pt. cream; vanilla to taste

From Two hundred tested recipes, 1920

Decorate with Maraschino cherries when ready to serve.

Presented as published in 1920. 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

3169Calories

36 gProtein

271 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories3169 kcal

Protein36 g

Carbohydrates271 g

Fiber16 g

Sugars206 g

Total Fat225 g

Saturated Fat100 g

Monounsaturated Fat70 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol482 mg

Sodium507 mg

Potassium1337 mg

Calcium711 mg

Iron16 mg

Magnesium347 mg

Phosphorus837 mg

Zinc4.8 mg

Copper1.2 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E29 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)7.4 mg

Folate98 mcg

Choline64 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 12. The excerpt below is the record exactly as published.

CARAMEL CHARLOTTE RUSSE One-half envelope Chalmer’s Gelatine, % cup cold water, I scant cup granulated sugar, 34 cup boiling water, 14 |b. blanched almonds, 9 or 1 doz. lady fingers, 1 pt. cream, vanilla to taste

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