vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From Original White House Cookbook, 1887
Serves 4
Recipe appears to be incomplete.
Presented as published in 1887. 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
60Calories
4 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein3.9 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.3 g
Total Fat4.7 g
Saturated Fat2.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium13 mg
Potassium22 mg
Calcium18 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline2.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 232. The excerpt below is the record exactly as published.
CHARLOTTE RTJSSE. Two TABLESPOONFULS of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk
Cook this with the app: pantry check, scaling, and the assistant.