Charlotte Russe
From The Raleigh cook book, 1907
Presented as published in 1907. 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
201Calories
22 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein22 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium124 mg
Potassium368 mg
Calcium309 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus252 mg
Zinc1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate4.9 mcg
Choline50 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 27. The excerpt below is the record exactly as published.
Charlotte Russe.—2 tablespoons gelatine; 2 coffeecups cream; pul- verized sugar; 1 teacup milk. Soak the gelatine in a little cold milk for half an hour. Put the cream in a large bowl or dish and whip until stiff; then set on ice. Boil the milk and pour gradually over the gelatine till dissolved. Then strain. When nearly cold add the whipped cream, a spoonful at the time. Sweeten to taste with pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.