Charlotte Russe

Name: Charlotte Russe
Ingredients: one pint of cream; one-third cup of gelatine; one teaspoonful of vanilla; a cup of water

From High-Street cook book, 1885

Presented as published in 1885. 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

1764Calories

46 gProtein

18 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories1764 kcal

Protein46 g

Carbohydrates18 g

Fiber0 g

Sugars0.6 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium188 mg

Potassium470 mg

Calcium318 mg

Iron0.5 mg

Magnesium40 mg

Phosphorus284 mg

Zinc1.1 mg

Copper1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate13 mcg

Choline17 mg

Caffeine0 mg

Water517 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.

Charlotte Hnsse. w Ithoul i Take one pint of cream, one-third i'<>.\ of gelattne I soaked over night in a cup of water), one teaspoonful of vanilla

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