Charlotte Pol-maise

Name: Charlotte Pol-maise
Ingredients: one and a half pints of cream; six yelks; six ounces of chocolate; four ounces of sugar; a quarter of a pound of macaroons; four ounces of shelled sweet almonds; a few bitter ones

From Cooks in clover, 1889

Presented as published in 1889. 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

5118Calories

56 gProtein

344 gCarbs

400 gFat

Full nutrition (34 nutrients)

Calories5118 kcal

Protein56 g

Carbohydrates344 g

Fiber35 g

Sugars252 g

Total Fat400 g

Saturated Fat203 g

Monounsaturated Fat114 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol737 mg

Sodium461 mg

Potassium2812 mg

Calcium913 mg

Iron20 mg

Magnesium706 mg

Phosphorus1510 mg

Zinc10 mg

Copper3.5 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E37 mg

Vitamin K32 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)7 mg

Folate66 mcg

Choline84 mg

Caffeine73 mg

Water429 g

As published

This recipe was extracted from Cooks in clover (1889), page 47. The excerpt below is the record exactly as published.

Charlotte Pol-maise. — Boil over a slow fire one and a half pints of cream, or rich milk. Have ready six yelks, stir them gradually in the boiling cream, let this boil until thick, then divide and put in two sauce pans ; stir into one pan six ounces of SMALL CAKES chocolate grated fine, two ounces of loaf sugar, a quarter of a pound of macaroons broken fine. Put into the other pan four ounces of shelled sweet I almonds and a few bitter ones, blanched and Jumbles, I.— One pound of butter, one pound of pounded ; one ounce of tfitron cut fine, four ounces sugar,

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