vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The New century cook book, 1899
Serves 5
Chilled dessert.
Presented as published in 1899. 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
834Calories
14 gProtein
34 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein14 g
Carbohydrates34 g
Fiber0 g
Sugars27 g
Total Fat72 g
Saturated Fat41 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol279 mg
Sodium114 mg
Potassium357 mg
Calcium249 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus247 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline78 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.
Charlotte Russe. Soak in a pint of milk one box of Cox's gelatine. While that is soaking make a custard of one pint of milk, two eggs, one-fourth pound sugar, and strain. Put the gelatine and milk on the fire, stirring constantly until dissolved. After it is boil- ing hot strain into the custard, stirring well. Stand in a cool place. Have two pints good cream
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