vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Twentieth century home cook book, 1905
Serves 9
Presented as published in 1905. 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
691Calories
4 gProtein
44 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein4.4 g
Carbohydrates44 g
Fiber0.9 g
Sugars25 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol161 mg
Sodium215 mg
Potassium173 mg
Calcium149 mg
Iron5.3 mg
Magnesium15 mg
Phosphorus100 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate21 mcg
Choline2.1 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 19. The excerpt below is the record exactly as published.
Charlotte Russe. — Take a box of sparkling gelatine and pour on it a scant pint and a half of cold water; when it has stood ten minutes add the same quantity of boiling water, and stir until the gelatine is dissolved; stir in half a pound of white sugar; have ready six eggs, well beaten sei^arately, and then together, and when the jelly is cool, but not congealed, beat it into the eggs; whip very lightly three pints of rich cream
Cook this with the app: pantry check, scaling, and the assistant.