vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
852Calories
27 gProtein
65 gCarbs
54 gFat
Full nutrition (35 nutrients)
Calories852 kcal
Protein27 g
Carbohydrates65 g
Fiber0 g
Sugars54 g
Total Fat54 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol185 mg
Sodium82 mg
Potassium440 mg
Calcium323 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus278 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A460 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline58 mg
Caffeine0 mg
Alcohol2.3 g
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 539. The excerpt below is the record exactly as published.
Charlotte Russe, a la Gimo Vin d’ Oporto, Charlotte Russe, a la Gimo Make a quick sponge cake [see recipe: Quick Sponge Cake]. Spread very thin and bake, cut the cake in halves, fill and roll. Filling. One cup port wine thickened with two tablespoons cornstarch dissolved in half cup water, two tablespoons gelatine, four tablespoons sugar, two tablespoons brandy. Color with red coloring, roll. When cold, cut in thin slices. Decorate a ring mould with vertical strips. Fill with the charlotte russe. Charlotte Russe. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons dissolved Cox’s gelatine, Put milk, gelatine, and sugar in a saucepan; add the whipped cream (flavored with one tablespoon brandy
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