gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Delicacies, 1929
Serves 8
Presented as published in 1929. 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
407Calories
4 gProtein
4 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein3.7 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium27 mg
Potassium114 mg
Calcium73 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.6 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 61. The excerpt below is the record exactly as published.
Charlotte Russe 1 quart thin cream, sweeten and flavor, whip the cream to a froth, then take Yi box of Knox's gelatin and melt in as little water as possible
Cook this with the app: pantry check, scaling, and the assistant.