vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Atlanta women's club cook book, 1921
Serves 10
Presented as published in 1921. 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
490Calories
6 gProtein
30 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein5.5 g
Carbohydrates30 g
Fiber1.6 g
Sugars19 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol96 mg
Sodium39 mg
Potassium186 mg
Calcium93 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6 mcg
Choline6.9 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 103. The excerpt below is the record exactly as published.
1/2 pkg. gelatine. 4 eggs. 1 cup cream. 34 cups sugar. 1 t-spoon vanilla. Make boiled custard of milk, yolks of eggs, and sugar. Dissolve gelatine in tepid water, and stir into custard. When cooled and beginning to congeal, stir slowly in beaten whites. Fold in whipped cream, and flavor. Let cool. CHARLOTTE RUSSE. 1 qt. very thick cream. 1 cup blanched almonds. 1/2 lb. marshmallows. 1/2 cup crystallized cherries. 14 pkg. gelatine. 1 t-spoon vanilla or cherry. 4 tbls. sugar
Cook this with the app: pantry check, scaling, and the assistant.