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Chantilly Charlotte
From The encyclopædia of practical cookery, 1890
Serves 8
Serve chilled.
Presented as published in 1890. 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
272Calories
3 gProtein
18 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein2.9 g
Carbohydrates18 g
Fiber0 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium34 mg
Potassium61 mg
Calcium44 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline0.7 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 229. The excerpt below is the record exactly as published.
Chantilly Charlotte. — Line a dome-shaped mould with lady’s- finger biscuits, arranging them fancifully according- to taste ; put 1 pint or more of thick cream into a basin and whisk it with an egg-beater until it is a stiff froth. For 1 pint of cream, mix in gradually 4oz. of caster sugar and £oz. of soaked gelatine. Flavour the cream with a few drops of orange- flower water or essence of violet
Cook this with the app: pantry check, scaling, and the assistant.