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Charlotte glacee a la Princesse
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
617Calories
15 gProtein
62 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories617 kcal
Protein15 g
Carbohydrates62 g
Fiber0 g
Sugars62 g
Total Fat17 g
Saturated Fat8.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Cholesterol252 mg
Sodium175 mg
Potassium446 mg
Calcium321 mg
Iron1 mg
Magnesium33 mg
Phosphorus336 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline3.3 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 489. The excerpt below is the record exactly as published.
Charlotte glacee a la Princesse. — Prepare one and a half pint of rich ice-cream custard, flavour it with a small glass of liqueur brandy, add half a gill of whipped cream ; freeze this to the usual consistency for moulding. Line one or two plain charlotte moulds with white paper, previously rubbed over with good olive oil. Trim some finger or Savoy biscuits, and range them neatly round the inside of the moulds. Mix an ounce of finely-cut glace cherries
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