vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
817Calories
38 gProtein
71 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories817 kcal
Protein38 g
Carbohydrates71 g
Fiber0 g
Sugars66 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium116 mg
Potassium132 mg
Calcium103 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline16 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 109. The excerpt below is the record exactly as published.
Charlotte Russe* Yi box shredded, or 2 table- i^ cup cold water. spoons granulated, gelatine. % cup scalded cream. Whip from 4 cups thin cream. % cup powdered sugar. L.ady-fingers to line mould. IY2 teaspoons vanilla. Soak gelatine in cold water, dissolve in the scalded cream., and strain into mixing-bowl. Add sugar and vanilla. Set bowl into pan of ice-water, and stir until it begins to thicken. Then fold in the whip from cream a little at a time, making about three additions. Trim ends of lady-fingers, and decorate mould with them, leaving a little space between, turning the crust side out. Turn in mixture, chill and serve. Caramel Charlotte. 2 tablespoons granulated 2 tablespoons powdered gelatine. sugar. 1/4 cup cold water. 2 teaspoons vanilla. ^2 cup scalded cream. 6 lady-fingers. % cup sugar, caramelized. Whip from 4 cups cream. Prepare same as charlotte russe. Add the caramel sugar to the scalded cream before adding the gelatine 244 SCIENTIFIC COOKING. soaked in the cold water. Line charlotte mould, and fill and chill. Strawberry Sponge. 2 tablespoons granulated 1 cup sugar. gelatine. 1 tablespoon lemon juice. % cup cold water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.