vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Cassell's dictionary of cookery, 1892
Serves 8
Time to freeze is about an hour. Sufficient for a quart mould.
Presented as published in 1892. 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
442Calories
3 gProtein
59 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein3.1 g
Carbohydrates59 g
Fiber1 g
Sugars40 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol60 mg
Sodium52 mg
Potassium124 mg
Calcium56 mg
Iron0.5 mg
Magnesium8.2 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline9.5 mg
Caffeine0.2 mg
Water59 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 334. The excerpt below is the record exactly as published.
a pint of cream and whisk it well with a little sugar and half an ounce of gelatine dissolved in a little water. Mix with it half a pint of apple, apricot, straw- berry, or any other jam, and set it to freeze. Cover it with a piece of Savoy cake the shape of the mould, and be careful to fit it exactly, so that when it is turned out it will not be likely to break. Let it remain in the ice imtil it is sufficiently frozen. Turn out and serve. If fruit is not at hand the cream may be flavoured with coffee, burnt almond, vanilla, «S:c. Time to freeze, about an hour. Probable cost, 43. Sufficient for a quart mould. Charlotte Russe
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