vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
184Calories
3 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein3.4 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.1 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol104 mg
Sodium33 mg
Potassium66 mg
Calcium38 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.2 mcg
Choline44 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 101. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Miss Linnie Brewer. One pint thick cream well whipped, the whites of three eggs beaten stiff; have ready one-fourth box of gelatine dissolved in half cup warm water. Cool be- fore putting in the cream. Beat thoroughly after the gelatine is added, sweeten and flavor to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.