Charlotte Russe

Name: Charlotte Russe
Ingredients: J box gelatine; 1 ts. vanilla; £ c. cold water; i c. boiling water; | c. powdered sugar; 1 pt. cream

From A textbook of domestic science for high schools, 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

446Calories

4 gProtein

105 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories446 kcal

Protein3.7 g

Carbohydrates105 g

Fiber2.6 g

Sugars66 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium544 mg

Potassium72 mg

Calcium156 mg

Iron16 mg

Magnesium16 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 78. The excerpt below is the record exactly as published.

Charlotte Russe J box gelatine 1 ts. vanilla £ c. cold water • Lady fingers or i c. boiling water sponge cake | c. powdered sugar 1 pt. cream

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