vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
689Calories
12 gProtein
60 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein12 g
Carbohydrates60 g
Fiber0 g
Sugars56 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium83 mg
Potassium298 mg
Calcium225 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus192 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline24 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
Charlotte Russe. 1 cup cream. 1 cup milk. 2 eggs. 54 box of gelatine or 1 level tablespoon
Cook this with the app: pantry check, scaling, and the assistant.