Charlotte Russe
From Home cookery, 1898
Presented as published in 1898. 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
851Calories
17 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories851 kcal
Protein17 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium81 mg
Potassium229 mg
Calcium155 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.
Charlotte Russe. Set some coloured jelly in the bottom of a plain mould, about half an inch thick. Split some Savoy biscuits, trim edges, and fit them closely round the sides of the mould. Fill up with a cream mixture as below : Cream. Whip half a pint of cream, sweeten to taste and fla- vour with vanilla, and brandy and sherry. Melt a quarter of an ounce of leaf gelatine in a gill of milk or water
Cook this with the app: pantry check, scaling, and the assistant.