Charlotte Russe

Name: Charlotte Russe
Ingredients: 1 pt. cream; % box Knox gelatine; 1 tea cup milk; 1 egg white; 1 tea cup sugar; 1 teaspoon vanilla; Few lady fingers

From The Wilson cook book, 1941

Presented as published in 1941. 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

2557Calories

21 gProtein

231 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories2557 kcal

Protein21 g

Carbohydrates231 g

Fiber0 g

Sugars213 g

Total Fat175 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol512 mg

Sodium192 mg

Potassium830 mg

Calcium589 mg

Iron0.1 mg

Magnesium58 mg

Phosphorus513 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water515 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 50. The excerpt below is the record exactly as published.

Charlotte Russe 1 pt. cream % box Knox gelatine 1 tea cup milk 1 egg white 1 tea cup sugar Milk 1 teaspoon vanilla Few lady fingers

Cook this with the app: pantry check, scaling, and the assistant.