vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Royal Victoria cook book, 1900
Serves 10
Ladies’ fingers can be used instead of sponge cake.
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
403Calories
4 gProtein
21 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories403 kcal
Protein4.4 g
Carbohydrates21 g
Fiber0 g
Sugars17 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium99 mg
Potassium102 mg
Calcium60 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus56 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline1.7 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 38. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE.—Use 1 quart of sweet milk, I ounce a gelatine, 6 ounces pulverized sugar, 1 quart of cream, ¢ cup of sherry, } teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.