Charlotte Russe
From Popular cook book, 1899
Will congeal in half an hour in cool weather.
Presented as published in 1899. 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
2857Calories
59 gProtein
220 gCarbs
196 gFat
Full nutrition (34 nutrients)
Calories2857 kcal
Protein59 g
Carbohydrates220 g
Fiber0 g
Sugars202 g
Total Fat196 g
Saturated Fat105 g
Monounsaturated Fat45 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1598 mg
Sodium552 mg
Potassium874 mg
Calcium464 mg
Iron5.5 mg
Magnesium68 mg
Phosphorus867 mg
Zinc5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate145 mcg
Choline887 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 22. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. To one pint thick cream add one cup sugar, flavor with wine or vanilla, whip as for syllabub; dissolve one- half ounce gelatine in one-half pint sweet milk; let it cool, then stir it in the whipped cream. Add whites six eggs
Cook this with the app: pantry check, scaling, and the assistant.