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Charlotte Prussienne
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.7 kcal
Protein0 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium1.4 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 334. The excerpt below is the record exactly as published.
Charlotte Prussienne. — Put a little nicely-flavoured red jelly, not qxite an inch deep, at the bottom of a plain mould. Let it become stift'. Line the sides of the mould compactly with finger biscuits, and half fiU it with good jelly. Put it in the ice pot, and as it begius to freeze fill it up with an equal quantity of well-whipt cream
Cook this with the app: pantry check, scaling, and the assistant.