Charlotte Russe

Name: Charlotte Russe
Ingredients: 5 oz. gelatine; 1 pint cream; 12 lady fingers; 3 table-spoons powdered sugar; 1 tea-spoon vanilla; 1 table-spoon sherry or liqueur

From The pudding and pastry book, 1900

Can use wafers instead of lady fingers.

Presented as published in 1900. 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

2191Calories

131 gProtein

43 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories2191 kcal

Protein131 g

Carbohydrates43 g

Fiber0 g

Sugars25 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium375 mg

Potassium484 mg

Calcium365 mg

Iron1.6 mg

Magnesium60 mg

Phosphorus323 mg

Zinc1.3 mg

Copper3.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate43 mcg

Choline55 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

Charlotte Russe Chocolate Blanc-Mange „ Meringue Cornflour Pudding . Cream Whip Danish Pudding Ginger Pudding- Gooseberry Fool Lemon Souffle Marrons a la Celestine Meringues . Milk Jelly . Mousse aux fruits Givres Orange Charlotte . Pain aux Fruits Pine Apple Meringue Pines on Horseback Queen of Puddings Spanish Cream Strawberry Sponge King’s Souffle PAGE no no in in 112 112 113 113 114 114 115 116 116 117 117 118 118 119 120 120 121 109 Charlotte Russe 5 oz. gelatine 1 pint cream 12 lady fingers 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 table-spoon sherry or liqueur

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