vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Temperance cook book, 1887
Serves 8
This will fill two good sized moulds.
Presented as published in 1887. 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
336Calories
8 gProtein
19 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein8 g
Carbohydrates19 g
Fiber0 g
Sugars17 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol223 mg
Sodium78 mg
Potassium119 mg
Calcium61 mg
Iron0.8 mg
Magnesium9.2 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline129 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 122. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. « First, line the moulds with sponge lady-fingers — you can get them at the bakery, and, if fresh, are very nice, and saves much trouble — pack them around the sides of the mould, which should be about as deep as the fingers are long, so that they will keep in place firmly; stick them together with jelly. Second, pour a teacupful of boiling water over half a box of gelatine, and dis- solve it thoroughly. Then take oce pint of thick cream from the ice, and whip it until it thickens; then pour in briskly, the gela- tine, two teaspoonfuls of vanilla, the whites of seven eggs, beaten to a froth, and one teacupful of powdered sugar
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