Charlotte Russe
From Domestic science, principles and application, 1914
May be made in individual molds.
Presented as published in 1914. 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
4663Calories
24 gProtein
495 gCarbs
292 gFat
Full nutrition (33 nutrients)
Calories4663 kcal
Protein24 g
Carbohydrates495 g
Fiber0 g
Sugars454 g
Total Fat292 g
Saturated Fat167 g
Monounsaturated Fat60 g
Polyunsaturated Fat0 g
Cholesterol844 mg
Sodium197 mg
Potassium815 mg
Calcium513 mg
Iron0.4 mg
Magnesium52 mg
Phosphorus471 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 124. The excerpt below is the record exactly as published.
Charlotte Russe 1 tbsp. granulated gelatin 3^ c. powdered sugar_ }4 c. cold water 33^ c. thin cream whip 3^ c. scalded cream 1 3^ tsp. vanilla 6 or 8 lady fingers
Cook this with the app: pantry check, scaling, and the assistant.