Charlotte Russe
From Colonial recipes, from old Virginia and Maryland manors, 1907
This recipe was brought to Winston from Charleston, South Carolina.
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
2107Calories
54 gProtein
20 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories2107 kcal
Protein54 g
Carbohydrates20 g
Fiber0 g
Sugars1.3 g
Total Fat200 g
Saturated Fat107 g
Monounsaturated Fat47 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1784 mg
Sodium593 mg
Potassium937 mg
Calcium483 mg
Iron6.1 mg
Magnesium70 mg
Phosphorus960 mg
Zinc5.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate165 mcg
Choline1029 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 14. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE ( Winston) One pint rich cream sweetened and flavored to taste, -| box of gelatine dissolved in the cream, whites of 7 eggs
Cook this with the app: pantry check, scaling, and the assistant.