Charlotte Russe
From Colonial recipes, from old Virginia and Maryland manors, 1907
This recipe was brought to Winston from Charleston, South Carolina.
Presented as published in 1907. 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
1722Calories
32 gProtein
23 gCarbs
167 gFat
Full nutrition (23 nutrients)
Calories1722 kcal
Protein32 g
Carbohydrates23 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium96 mg
Potassium454 mg
Calcium287 mg
Iron0 mg
Magnesium28 mg
Phosphorus267 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Water453 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 14. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE ( Winston) One pint rich cream sweetened and flavored to taste, -| box of gelatine dissolved in the cream, whites of 7 eggs
Cook this with the app: pantry check, scaling, and the assistant.