Charlotte Russe

Name: Charlotte Russe
Ingredients: One pint whipped cream; one-half pint milk; one-half gill of wine; two-thirds cup gelatine; four eggs; four tablespoons sugar

From Choice recipes, 1900

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

2170Calories

123 gProtein

123 gCarbs

131 gFat

Full nutrition (34 nutrients)

Calories2170 kcal

Protein123 g

Carbohydrates123 g

Fiber0 g

Sugars101 g

Total Fat131 g

Saturated Fat75 g

Monounsaturated Fat39 g

Polyunsaturated Fat8 g

Omega-30.1 g

Cholesterol1129 mg

Sodium588 mg

Potassium1403 mg

Calcium938 mg

Iron4.9 mg

Magnesium130 mg

Phosphorus1105 mg

Zinc5.5 mg

Copper2.1 mg

Manganese0.2 mg

Vitamin D8.2 mcg

Vitamin C0 mg

Vitamin A1279 mcg

Vitamin E5.2 mg

Vitamin K9.5 mcg

Vitamin B60.7 mg

Vitamin B124.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.9 mg

Folate135 mcg

Choline747 mg

Caffeine0 mg

Water716 g

As published

This recipe was extracted from Choice recipes (1900), page 13. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE-Mrs. McKisick One pint whipped cream, one-half pint milk, one-half gill of wine, two-thirds cup gelatine, four eggs. Boil milk and gelatine until latter is dissolved. Beat yolks with four tablespoons sugar

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