vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caviar a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or dinner, before the soup.
Presented as published in 1918. 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
702Calories
29 gProtein
31 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein29 g
Carbohydrates31 g
Fiber0 g
Sugars20 g
Total Fat53 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol182 mg
Sodium78 mg
Potassium394 mg
Calcium287 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus249 mg
Zinc1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A450 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline54 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 28. The excerpt below is the record exactly as published.
viar ) a la Charlotte One cup whipped cream, three tablespoons dissolved Cox’s gela¬ tine, two tablespoons milk. How to Make It. Mix gelatine and milk together; pour it care¬ fully into the cream. Line with the cream charlotte moulds that have been glazed with aspic; fill with caviar; cover with cream. Leave on ice; when cold, turn out on buttered bread spread with caviar. Put on the top a diamond of truffle glazed with a trifle of aspic. Garnish with parsley. Serve for luncheon or dinner, before the soup. Caviar ( Caviar ) a la Victoria One cup whipped cream, three tablespoons dissolved Cox’s gelatine
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Cook this with the app: pantry check, scaling, and the assistant.