Charlotte Russe
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1894Calories
53 gProtein
134 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories1894 kcal
Protein53 g
Carbohydrates134 g
Fiber3.4 g
Sugars29 g
Total Fat128 g
Saturated Fat62 g
Monounsaturated Fat35 g
Polyunsaturated Fat9.7 g
Omega-30 g
Cholesterol277 mg
Sodium1512 mg
Potassium872 mg
Calcium992 mg
Iron6.9 mg
Magnesium90 mg
Phosphorus763 mg
Zinc2.8 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C0.5 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.1 mg
Folate147 mcg
Choline54 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 28. The excerpt below is the record exactly as published.
Charlotte Russe. Take a round cake tin, half a pound of finger biscuits, half a pint of cream ; sugar and flavouring to taste. Put one ounce of gelatine into half a pint of milk to melt ; do not allow it to get very hot, or it will curdle. Whip up the cream stiffly ; add a tablespoonful of sugar, and eight drops of almond flavouring
Cook this with the app: pantry check, scaling, and the assistant.