vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte
From The new home cook book, 1896
Serves 10
Serve chilled.
Presented as published in 1896. 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
387Calories
4 gProtein
17 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein3.6 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium22 mg
Potassium95 mg
Calcium59 mg
Iron0 mg
Magnesium6.3 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 98. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Mrs. A. M. Gibbs. Whip one quart rich cream to a stiff froth, and drain VALUABLE RECIPES, 245 well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick cus- tard. Soak one full ounce Coxe's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place or in summer on ice. To turn out, dip the mould for a moment in hot water. In draining the whipped cream^ all that drips through can be re- whipped. CHARLOTTE EUSSE. Mrs. J. P. Hoit, Take one quart of thin cream, sweeten and flavor; whip the cream until all in froth ; then take half box of gelatine, put in as little cold water as possible to soak, and set on the stove to melt; have the gelatine cool be- fore putting into the cream ; have a dish already lined with cake or lady-fingers, pour the cream into it and set on ice until ready for use. CHARLOTTE, Mrs. W. W. Kimball. One quart rich cream, three tablespoons of Madeira wine, whites of two eggs beaten to a stiff froth, one tea- cup of powdered sugar, half a box of gelatine dissolved in half a cuj) of sweet milk ; flavor with vanilla
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