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Charlotte Russe a la Princess Royal
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
343Calories
41 gProtein
48 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein41 g
Carbohydrates48 g
Fiber13 g
Sugars33 g
Total Fat2.9 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9 mg
Sodium119 mg
Potassium301 mg
Calcium300 mg
Iron1.7 mg
Magnesium36 mg
Phosphorus108 mg
Zinc0.7 mg
Copper1 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C129 mg
Vitamin A28 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline39 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 235. The excerpt below is the record exactly as published.
Charlotte Russe a la Princess Royal. -Put 3 breakfast- cupfuls of milk into a saucepan, and add the thin rind of a lemon, a slight flavouring of cinnamon and noyeau, sufficient sugar to sweeten, and ljoz. of soaked gelatine.
Cook this with the app: pantry check, scaling, and the assistant.