vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Royal Victoria cook book, 1900
Serves 3
Recipe attributed to Miss Shortreed, Toronto.
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
764Calories
11 gProtein
48 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein11 g
Carbohydrates48 g
Fiber0.1 g
Sugars38 g
Total Fat59 g
Saturated Fat34 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol189 mg
Sodium86 mg
Potassium287 mg
Calcium204 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus187 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate7.8 mcg
Choline16 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE.—One cup milk, $ cup sugar, $ ounce gelatine, $ cup water, 1 pint cream, | teaspoon vanilla, 1 dozen lady fingers
Cook this with the app: pantry check, scaling, and the assistant.