vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte-Russe
From Buckeye cookery, 1892
Serves 10
Serve with whipped cream. Some add a layer of jelly.
Presented as published in 1892. 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
611Calories
7 gProtein
29 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein6.6 g
Carbohydrates29 g
Fiber0 g
Sugars23 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol203 mg
Sodium62 mg
Potassium195 mg
Calcium125 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline49 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 56. The excerpt below is the record exactly as published.
CHARLOTTE-RUSSE. $ Split wo dozen lady-fingers (slices of sponge or other cake may _be used), lay them in a mold, put one-third of a box of gelatine into half pint of milk, place it where it will be warm enough to dissolve. Whip three pints of cream to a froth, and keep it cool, beat the yolks of three eggs, and mix with half pound powdered sugar, then beat the whites very stiff, and add to it, strain the gela- tine upon these, stirring Tal then add the cream, flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.