Charlotte Russe
From The New York receipt book, 1882
Best cooked in a pan of boiling water.
Presented as published in 1882. 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
3260Calories
31 gProtein
36 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3260 kcal
Protein31 g
Carbohydrates36 g
Fiber0 g
Sugars0 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium220 mg
Potassium910 mg
Calcium581 mg
Iron0.2 mg
Magnesium59 mg
Phosphorus539 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate4.2 mcg
Choline5.4 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 7. The excerpt below is the record exactly as published.
Charlotte Russe.—% package gelatine, dissolved in 1 tumbler milk; stir in 1 quart cream, 1 teacupful sugar, 1 teacupful extract vanilla
Cook this with the app: pantry check, scaling, and the assistant.