Charlotte Russe

Name: Charlotte Russe
Ingredients: 1 tb. gelatine; 34 c. cold water; 3^ c. hot milk; }4 c. fruit sugar; IJ^ T. vanilla; 2 c. cream (whipped); 6 lady fingers

From Canadian cook book, 1924

Presented as published in 1924. 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

345Calories

10 gProtein

18 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories345 kcal

Protein10 g

Carbohydrates18 g

Fiber0 g

Sugars10 g

Total Fat21 g

Saturated Fat13 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat0.8 g

Cholesterol73 mg

Sodium33 mg

Potassium186 mg

Calcium108 mg

Iron0.2 mg

Magnesium17 mg

Phosphorus90 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A180 mcg

Vitamin E0.6 mg

Vitamin K1.8 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate5.3 mcg

Choline19 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 82. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. 1 tb. 2 tb. VAth, 2tb. 1 2 c. cream (whipped). 6 lady fingers. 1 tb gelatine. 34 c. cold water. 3^ c. hot milk. }4 c. fruit sugar. IJ^ T. vanilla. ORANGE CHARLOTTE. ^ T. 1 tb. gelatine

Cook this with the app: pantry check, scaling, and the assistant.