Charlotte Russe

Name: Charlotte Russe
Ingredients: 1 pint of whipped cream; 1-2 oz. gelatine; dissolved in one gill of milk; 2 eggs (whites only); 1 teacup of sugar; Vanilla to taste

From Granite City cook book, 1900

Presented as published in 1900. 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

2099Calories

31 gProtein

264 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories2099 kcal

Protein31 g

Carbohydrates264 g

Fiber0 g

Sugars244 g

Total Fat109 g

Saturated Fat67 g

Monounsaturated Fat31 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol371 mg

Sodium114 mg

Potassium878 mg

Calcium633 mg

Iron0.5 mg

Magnesium70 mg

Phosphorus546 mg

Zinc2.3 mg

Copper0.4 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A920 mcg

Vitamin E3.1 mg

Vitamin K8.9 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate18 mcg

Choline106 mg

Caffeine0 mg

Water396 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 9. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. 1 pint of whipped cream. 1-2 oz. gelatine, dissolved in one gill of milk, (hot.) 2 eggs (whites only) beaten stiff. 1 teacup of sugar. Vanilla to taste

Cook this with the app: pantry check, scaling, and the assistant.