Charlotte Russe

Name: Charlotte Russe
Ingredients: Dissolve the Gelatine with the milk; Mix the yolks with the sugar; add the wine; vanilla; and whipped cream; mould lined with finger biscuits

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

1724Calories

50 gProtein

68 gCarbs

122 gFat

Full nutrition (33 nutrients)

Calories1724 kcal

Protein50 g

Carbohydrates68 g

Fiber0 g

Sugars40 g

Total Fat122 g

Saturated Fat71 g

Monounsaturated Fat38 g

Polyunsaturated Fat6.7 g

Cholesterol1090 mg

Sodium137 mg

Potassium1006 mg

Calcium595 mg

Iron3.3 mg

Magnesium87 mg

Phosphorus740 mg

Zinc3.6 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A1140 mcg

Vitamin E4.8 mg

Vitamin K9.4 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.8 mg

Folate124 mcg

Choline659 mg

Caffeine0 mg

Water532 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE Dissolve the Gelatine with the milk Mix the yolks with the sugar, add the wine, Gela- tine, vanilla, and whipped cream. Pour into a mould lined with finger biscuits

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