Charlotte Russe
From Natchez recipes, 1900
To turn out, dip the mold in hot water.
Presented as published in 1900. 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
4140Calories
23 gProtein
245 gCarbs
338 gFat
Full nutrition (34 nutrients)
Calories4140 kcal
Protein23 g
Carbohydrates245 g
Fiber0 g
Sugars210 g
Total Fat338 g
Saturated Fat193 g
Monounsaturated Fat70 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol980 mg
Sodium249 mg
Potassium1135 mg
Calcium732 mg
Iron0.1 mg
Magnesium76 mg
Phosphorus659 mg
Zinc2.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water784 g
As published
This recipe was extracted from Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE Four eggs, one-half cup milk, one-half cup wann water, one-half box of Knox gelatine, one cup sugar, one quart cream whipped. Beat yolks and sugar until light. When gelatine has dissolved in water beat until it begins to cool. Add milk and beat until very light and white. Add yolks and beat until it thickens. When nearly set add well beaten whites and one-half of whipped cream, two tablespoons vanilla
Cook this with the app: pantry check, scaling, and the assistant.