Charlotte Russe

Name: Charlotte Russe
Ingredients: One pint of cream; whites of 2 eggs; 1 tablespoonful of sugar; ^ teaspoonful of vanilla; Line the dish with lady fingers

From Delicate dishes, 1896

Presented as published in 1896. 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

1695Calories

16 gProtein

32 gCarbs

167 gFat

Full nutrition (32 nutrients)

Calories1695 kcal

Protein16 g

Carbohydrates32 g

Fiber0 g

Sugars13 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium97 mg

Potassium458 mg

Calcium287 mg

Iron0 mg

Magnesium28 mg

Phosphorus267 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate0 mcg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. One pint of cream, before it is whipped, whites of 2 eggs, I tablespoonful of sugar put in the whites of eggs and whipped cream, ^ teaspoonful of vanilla. Line the dish with lady fingers

Cook this with the app: pantry check, scaling, and the assistant.