Charlotte Russe

Name: Charlotte Russe
Ingredients: One quart of cream; three eggs; one cup of sugar; two and a half sheets of Cooper's isinglass; half a box of Cox's gelatine; two tablespoons of milk

From Cooks in clover, 1889

Presented as published in 1889. 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

4221Calories

39 gProtein

238 gCarbs

349 gFat

Full nutrition (34 nutrients)

Calories4221 kcal

Protein39 g

Carbohydrates238 g

Fiber0 g

Sugars203 g

Total Fat349 g

Saturated Fat196 g

Monounsaturated Fat74 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1527 mg

Sodium420 mg

Potassium1165 mg

Calcium697 mg

Iron2.7 mg

Magnesium78 mg

Phosphorus862 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A250 mcg

Vitamin E1.6 mg

Vitamin K23 mcg

Vitamin B60.6 mg

Vitamin B121.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate71 mcg

Choline446 mg

Caffeine0 mg

Water686 g

As published

This recipe was extracted from Cooks in clover (1889), page 52. The excerpt below is the record exactly as published.

Charlotte Russe. — One quart of cream, three eggs, one cup of sugar, vanilla, two and a half sheets of Cooper's isinglass, or half a box of Cox's gelatine. Beat the cream to a froth, beat the j^elks of the eggs and add these to the sugar ; soak the isinglass for an hour or more in cold water, take it out, squeeze it tightly, put it in a tin cup with two CUSTARDS AND CREAMS. 97 tablespoons of milk

Cook this with the app: pantry check, scaling, and the assistant.