vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
901Calories
19 gProtein
14 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories901 kcal
Protein19 g
Carbohydrates14 g
Fiber0 g
Sugars2.9 g
Total Fat85 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol249 mg
Sodium78 mg
Potassium319 mg
Calcium220 mg
Iron0 mg
Magnesium22 mg
Phosphorus196 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline12 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 98. The excerpt below is the record exactly as published.
One pint cream and whites of six eggs, beaten to a stiff froth separately ; one-fourth ounce of j>;elatine soaked in one gill of milk ; set on back of stove to dissolve. Mix cream and eggs, sweeten and flavor ; stir in gelatine ; when cool, place on sponge cake and set away to get firm ; or you can use two eggs (whites) and one-half ounce gela- tine. Good. CHARLOTTE RUSSE
Cook this with the app: pantry check, scaling, and the assistant.