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Charlotte Russe a la Diana
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cake.
Presented as published in 1918. 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
642Calories
22 gProtein
41 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein22 g
Carbohydrates41 g
Fiber0 g
Sugars36 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol128 mg
Sodium88 mg
Potassium212 mg
Calcium158 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline19 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 527. The excerpt below is the record exactly as published.
Charlotte Russe a la Diana Glaze a charlotte russe mould with lemon aspic, line with lady fingers — leaving a space of about quarter inch between them. Fill. Filling Half cup milk, half cup powdered sugar, half pint cream, five tablespoons dissolved Cox’s gelatine. Put the milk in a saucepan on ice; add sugar, gelatine, a small teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.