Charlotte Russe

Name: Charlotte Russe
Ingredients: Twelve Sponge Finger-biscuits; Half an ounce of Gelatine; One gill of Milk; Half a pint of Double Cream; One dessertspoonful of Castor Sugar; Thirty drops of Essence of Vanilla

From High-class cookery recipes, 1897

Presented as published in 1897. 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

940Calories

21 gProtein

19 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories940 kcal

Protein21 g

Carbohydrates19 g

Fiber0 g

Sugars10 g

Total Fat87 g

Saturated Fat50 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol256 mg

Sodium122 mg

Potassium412 mg

Calcium301 mg

Iron0.2 mg

Magnesium32 mg

Phosphorus262 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline27 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 75. The excerpt below is the record exactly as published.

Charlotte Russe. Ingredients. Twelve Sponge Finger-biscuits. Half an ounce of Gelatine. One gill of Milk. Half a pint of Double Cream. One dessertspoonful of Castor Sugar. Thirty drops of Essence of Vanilla

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