vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Atlanta women's club cook book, 1921
Serves 3
Mrs. R. T. Aderhold, Pres. College Park Woman's Club
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
780Calories
12 gProtein
47 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein12 g
Carbohydrates47 g
Fiber0 g
Sugars33 g
Total Fat62 g
Saturated Fat38 g
Monounsaturated Fat17 g
Polyunsaturated Fat2 g
Cholesterol214 mg
Sodium39 mg
Potassium377 mg
Calcium257 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus232 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E1.5 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline41 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 90. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. 1/2 envelope gelatine, 3 cups whipped cream. 1/3 cup scalded cream. 1 t-spoon vanilla. 1/4 cup water. 1/3 cup powdered sugar. 1/2 doz. lady fingers
Cook this with the app: pantry check, scaling, and the assistant.