vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Charlotte Polonaise
From The Blue grass cook book, 1904
Serves 12
Presented as published in 1904. 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
623Calories
11 gProtein
45 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein11 g
Carbohydrates45 g
Fiber4.3 g
Sugars33 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol61 mg
Sodium60 mg
Potassium287 mg
Calcium99 mg
Iron1.7 mg
Magnesium80 mg
Phosphorus167 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E6.9 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate9.8 mcg
Choline13 mg
Caffeine4.1 mg
Water50 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 50. The excerpt below is the record exactly as published.
^ pound of sugar. When the mixture is almost cold, stir in 3 pints of thick cream, whipped to a stiff froth. 190 DESSERTS CHARLOTTE POLONAISE Mrs. Henry C. Buckner Yolks of 6 eggs, 2 large spoonfuls of cornstarch, 1^ pints of cream. Beat the yolks till light ; add the cornstarch and cream and boil slowly till it is thick and perfectly smooth, stirring all the time to prevent it becoming lumpy. Divide the mixture in 2 parts. Make a choco- late filling of 4 to 6 ounces of chocolate, Sweeten to taste, \ pound of macaroons. Add to mixture and let it boil up, and set aside to cool. With the other half make an almond filhng of 1 dozen bitter almonds, \ pound of sweet almonds, \ pound of citron
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