vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
234Calories
3 gProtein
9 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein2.5 g
Carbohydrates8.8 g
Fiber0 g
Sugars6.1 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium58 mg
Calcium36 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 86. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. 1 cup cream 3 T. powdered sugar 1 egg white V2 t. vanilla Beat cream till stiff. Beat egg white stiff; add gradually, sug.ir and flavorig. Combine with cream. Line glass cups with sponge- cake, cut in narrow strips, or lady-fingers. Fill with mixture. Gar- nish with Angelica or cherries. Serve very cold. DATE FILLING. 1 lb. dates Grated rind and juice of one 1 cup water lemon 1 T. sugar 1/2 T. butter Cook all till soft. Spread on bread. CARAMEL PUDDING. % cup brown sugar 3 T. cornstarch 2 cups milk 1 t. vanilla
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