Charlotte-Russe
From French dishes for American tables, 1886
Ensure cream is firm before adding.
Presented as published in 1886. 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
2390Calories
47 gProtein
133 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2390 kcal
Protein47 g
Carbohydrates133 g
Fiber0 g
Sugars114 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium410 mg
Potassium741 mg
Calcium408 mg
Iron3.7 mg
Magnesium56 mg
Phosphorus669 mg
Zinc3.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate98 mcg
Choline593 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.
Charlotte-Russe. Butter a tin mold, the bottom and sides of which line with lady fingers. Whip a pint of cream until quite firm, and put it on the ice. Dissolve half an ounce of gelatine in about a sherry-glass of hot water, then add four ounces of sugar. Boil a sherry-glass of milk, remove it from the fire, and mix with it four eggs, stirring rapidly. Strain your gelatine and sugar, and add them, with a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.