vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
742Calories
11 gProtein
51 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein11 g
Carbohydrates51 g
Fiber0 g
Sugars43 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium42 mg
Potassium153 mg
Calcium99 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.8 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 115. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. (A perfect recipe.) M. V. G. — Half ounce of gelatine dissolved in a small teacup of hot milk; one pint of thick cream whipped light; whites of two eggs, beaten to a- stiff froth; one small teacup of powdered sugar
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