vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Charlotte (a la Parisienne)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. 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
754Calories
23 gProtein
166 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories754 kcal
Protein23 g
Carbohydrates166 g
Fiber1.1 g
Sugars142 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium19 mg
Potassium110 mg
Calcium4.2 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2 mg
Folate5.3 mcg
Choline4.7 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 333. The excerpt below is the record exactly as published.
Charlotte (a la Parisienne). — Cut a Savoy, eponge, or rice cake into thin horizontal slices, spread some good jam on each slice, and restore the cake to its original shape. Cover it equally ■with an icing made by mLxing the lightly- whisked wliites of foiir eggs with five ounces of poimded loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.