Charlotte Russe
From Anson County cook book, 1928
Serves eight.
Presented as published in 1928. 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
1656Calories
45 gProtein
76 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories1656 kcal
Protein45 g
Carbohydrates76 g
Fiber8 g
Sugars40 g
Total Fat136 g
Saturated Fat67 g
Monounsaturated Fat50 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol356 mg
Sodium43 mg
Potassium1157 mg
Calcium669 mg
Iron2.6 mg
Magnesium229 mg
Phosphorus724 mg
Zinc3.7 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E19 mg
Vitamin K8.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.6 mg
Folate42 mcg
Choline112 mg
Caffeine0 mg
Water656 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 36. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE V2 box gelatine 1 pint whipped cream V2 pint tepid water 5 egg whites Dissolve gelatine in water, strain and add sugar to taste. Add whipped cream and fold in stiffly beaten eg whites. Add V?. cup chopped almonds
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