Charlotte Russe

Name: Charlotte Russe
Ingredients: White of 1 egg.; Sponge lady fingers.; J box gelatine dissolved in J pint; 1 cup powdered sugar.; 2 teaspoonfuls vanilla.; Yelks of 3 eggs.; Whip from 1 quart of cream.

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

4041Calories

44 gProtein

170 gCarbs

353 gFat

Full nutrition (34 nutrients)

Calories4041 kcal

Protein44 g

Carbohydrates170 g

Fiber0 g

Sugars131 g

Total Fat353 g

Saturated Fat197 g

Monounsaturated Fat76 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1709 mg

Sodium480 mg

Potassium1200 mg

Calcium688 mg

Iron3.6 mg

Magnesium81 mg

Phosphorus931 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.8 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water702 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 25. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. White of 1 egg. Sponge lady fingers. J box gelatine dissolved in J pint 1 cup powdered sugar. boiling water. 2 teaspoonfuls vanilla. Yelks of 3 eggs. Whip from 1 quart of cream.

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