vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte-Russe
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Worthington Robinson.
Presented as published in 1884. 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
56Calories
3 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein3 g
Carbohydrates6.5 g
Fiber0 g
Sugars6.5 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium26 mg
Potassium26 mg
Calcium10 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.1 mcg
Choline49 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 131. The excerpt below is the record exactly as published.
CHARLOTTE-RUSSE. Take one-fourth of a box of Cox's gelatine, one pint of new milk, two eggs well beaten. Put all into a saucepan on the stove; stir constantly until the gelatine is dissolved; do not cook it. Add one and one-half tea-cupful of sugar, two tea-spoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.