Charlotte Russe
From The practical cookbook, 1917
Presented as published in 1917. 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
13Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium6.8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water2.4 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 39. The excerpt below is the record exactly as published.
Flavor with i tsp. vanilla. Caramel charlotte. Add to recipe for Charlotte russe
Cook this with the app: pantry check, scaling, and the assistant.