Charlotte Russe

Name: Charlotte Russe
Ingredients: One vanilla bean; half a pint of milk; four eggs; four ounces of sugar; half a pound of gelatine; a pint of water; one quart of cream

From Southern Recipes, 1913

Presented as published in 1913. 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

4789Calories

232 gProtein

163 gCarbs

360 gFat

Full nutrition (34 nutrients)

Calories4789 kcal

Protein232 g

Carbohydrates163 g

Fiber0 g

Sugars126 g

Total Fat360 g

Saturated Fat202 g

Monounsaturated Fat79 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol1729 mg

Sodium779 mg

Potassium1398 mg

Calcium1101 mg

Iron4.4 mg

Magnesium144 mg

Phosphorus1134 mg

Zinc5 mg

Copper5 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A337 mcg

Vitamin E1.9 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.1 mg

Folate167 mcg

Choline688 mg

Caffeine0 mg

Water1299 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE One vanilla bean boiled in half a pint of milk, and make the milk into custard with four eggs and four ounces of sugar. Dis- solve half a pound of gelatine in a pint of water, and after the custard cools, mix it with the gelatine. Whip one quart of cream

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