Charlotte Russe
From Culinary jottings, 1885
Stir in roughly minced almonds before the mixture is fully set.
Presented as published in 1885. 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
2404Calories
86 gProtein
203 gCarbs
148 gFat
Full nutrition (34 nutrients)
Calories2404 kcal
Protein86 g
Carbohydrates203 g
Fiber14 g
Sugars173 g
Total Fat148 g
Saturated Fat55 g
Monounsaturated Fat63 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol889 mg
Sodium564 mg
Potassium2431 mg
Calcium1455 mg
Iron7.5 mg
Magnesium428 mg
Phosphorus1715 mg
Zinc9 mg
Copper1.7 mg
Manganese2.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A855 mcg
Vitamin E32 mg
Vitamin K6.1 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)5.2 mg
Folate146 mcg
Choline104 mg
Caffeine0 mg
Water818 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 208. The excerpt below is the record exactly as published.
Charlotte Russe q£ sugar in a copper-pan; melt it till witli burnt almonds. ^ ... it is very hot ; then stir into it a quarter of a pound of blanched Jordan almonds for a few 370 ^ MENU FOR A PARTY OF EIGHT. minutes. Now spread the almonds on a dish to cool, and when cold, pound them to a 'puree saving a few, which should only be minced roughly, and stirred into the ice when nearly formed. Mix a pint and a half of very rich custard, and stir the burnt almond puree into it while quite hot, strain, wliip, and add half an ounce of dissolved gelatine. Next put the custard into the pail, adding a breakfast-cupful of whipped cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.