Charlotte Russe
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1878Calories
9 gProtein
84 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1878 kcal
Protein9.5 g
Carbohydrates84 g
Fiber0 g
Sugars65 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium98 mg
Potassium462 mg
Calcium288 mg
Iron0 mg
Magnesium29 mg
Phosphorus267 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 55. The excerpt below is the record exactly as published.
h ^ cup powdered sugar, gradually add apple, and whip long time tUl white and stiff. Pile in dish, garnish with dots currant jelly. Snow Eggs. — To whites 5 eggs add pinch salt, and whip to very stiff froth ; gradually add 1 tablespoon powdered sugar and few drops flavoring. Scald 1 quart milk in large pan. Shape whites in tablespoon, drop a few at a time in hot milk. Turn until cooked. Lift out with skimmer, lay on glass dish. When all are cooked make custard with egg yolks, milk, and 3 tablespoons sugar, and serve with eggs. Charlotte Russe. — Mix 1 pint rich cream, % cup powdered sugar, 1 teaspoon vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.