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Charlotte Polonaise

Name: Charlotte Polonaise
Yield: 12 servings
Ingredients: one and one-half pints of cream; yolks of six eggs; six ounces of chocolate; two ounces of powdered loaf sugar; quarter pound of macaroons; five ounces of blanched almonds; one ounce of pounded citron; four ounces powdered loaf sugar; one pint of best sherry wine

From How we cook in Tennessee .., 1906

Serves 12

The cream should entirely surround the cake.

Presented as published in 1906. 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

588Calories

9 gProtein

38 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein8.8 g

Carbohydrates38 g

Fiber3 g

Sugars26 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol61 mg

Sodium42 mg

Potassium270 mg

Calcium79 mg

Iron1.8 mg

Magnesium62 mg

Phosphorus129 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E4.5 mg

Vitamin K2.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate5.5 mcg

Choline7 mg

Caffeine6.1 mg

Water77 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 83. The excerpt below is the record exactly as published.

Charlotte Polonaise. — Boil over a slow fire one and one-half pints of cream. Have ready the yolks of six eggs well beaten ; stir them into the boiling cream, taking care to have it smooth and free from Inmps. Let this mixture boil ten minutes, then divide it, putting it into two separate saucepans. Mix in one saucepan six ounces of chocolate, scraped fine, two ounces of powdered loaf sugar, quarter pound of macaroons, broken up. Into the other saucepan of cream and eggs put five ounces of blanched almonds pounded, one ounce of pounded citron, four ounces powdered loaf sugar; flavor with bitter al- mond. Stir these well and let them come to a boil and set aside to cool. Cut a large sponge cake into layers half an inch thick; spread one layer thickly with choco- late cream and one with almond. Do this alternately until the ingredients are used up. Pour over the cake one pint of best sherry wine

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