vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From How we cook in Tennessee .., 1906
Serves 5
Two pints of cream will do for this amount of charlotte.
Presented as published in 1906. 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
748Calories
9 gProtein
22 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein9.1 g
Carbohydrates22 g
Fiber0 g
Sugars15 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol205 mg
Sodium83 mg
Potassium328 mg
Calcium237 mg
Iron0 mg
Magnesium24 mg
Phosphorus206 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline18 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 137. The excerpt below is the record exactly as published.
Charlotte Russe. — Half box gelatine covered with water, stir until it dissolves; let boil until half boils away; strain into a custard made of three eggs, four tablespoons sugar and one scant pint of milk. Custard must be nearly cold before cooled gelatine is strained into it. Sweeten your cream before whip- ping, and drain upon a sieve after whipping. Mix with custard immediately after straining gelatine into custard. Flavor with vanilla. Two pints of cream
Cook this with the app: pantry check, scaling, and the assistant.