vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
839Calories
13 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories839 kcal
Protein13 g
Carbohydrates9.1 g
Fiber0 g
Sugars0.2 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium73 mg
Potassium231 mg
Calcium153 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline3.6 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 163. The excerpt below is the record exactly as published.
Soak 1 ounce of gelatine 1 hour, in 2 teacups of cold water, then put in saucepan to heat until dissolved. Pour into a large dish and beat with a wire whisk until thoroughly stiflf. Sweeten 3 cups of rich cream, and beat until stiff, flavor with vanilla. Add to this the well-beaten whites of 3 eggs, then the gelatine. Mix well, put in glass dish, line with lady fingers, set on ice to congeal. Charlotte Russe
Cook this with the app: pantry check, scaling, and the assistant.