Charlotte
From Natchez recipes, 1900
Presented as published in 1900. 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
1270Calories
18 gProtein
112 gCarbs
84 gFat
Full nutrition (32 nutrients)
Calories1270 kcal
Protein18 g
Carbohydrates112 g
Fiber0 g
Sugars101 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium236 mg
Calcium145 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate0 mcg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.
CHARLOTTE One-half pint cream, four eggs whites, one-half cup sugar, one teaspoon vanilla, one envelope gelatine, sherry^ to taste
Cook this with the app: pantry check, scaling, and the assistant.