Charlotte Russe
From Some simple Sunday suppers, 1895
This dessert is a classic and can be served at any gathering.
Presented as published in 1895. 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
5131Calories
71 gProtein
339 gCarbs
388 gFat
Full nutrition (33 nutrients)
Calories5131 kcal
Protein71 g
Carbohydrates339 g
Fiber5.4 g
Sugars1 g
Total Fat388 g
Saturated Fat207 g
Monounsaturated Fat91 g
Polyunsaturated Fat12 g
Cholesterol1967 mg
Sodium976 mg
Potassium1612 mg
Calcium851 mg
Iron18 mg
Magnesium125 mg
Phosphorus1442 mg
Zinc7.6 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A757 mcg
Vitamin E1.1 mg
Vitamin K26 mcg
Vitamin B60.9 mg
Vitamin B123.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)12 mg
Folate398 mcg
Choline7.5 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 16. The excerpt below is the record exactly as published.
Charlotte Russe — one quart cream, one pound lady fingers, Neufchatel cheese and crackers, (two packages cheese, one and one-half dozen crack- e
Cook this with the app: pantry check, scaling, and the assistant.