Charlotte Russe
From 365 desserts, 1900
Serve with stale macaroons.
Presented as published in 1900. 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
2612Calories
24 gProtein
230 gCarbs
180 gFat
Full nutrition (34 nutrients)
Calories2612 kcal
Protein24 g
Carbohydrates230 g
Fiber0 g
Sugars213 g
Total Fat180 g
Saturated Fat102 g
Monounsaturated Fat38 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol698 mg
Sodium267 mg
Potassium899 mg
Calcium620 mg
Iron1 mg
Magnesium65 mg
Phosphorus612 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 15. The excerpt below is the record exactly as published.
Charlotte Russe. Cover % box of gelatine with ^ cup of cold water and let it stand for y2 hour ; dis- solve over hot water. Scald 1 cup of milk, add 1 cup of granulated sugar and stir until it is dissolved and the milk looks blue. Beat 1 egg very light, add to the milk stirring all the while. Take from the fire, add to the dissolved gelatine and stir again. Flavor with 1 teaspoonful of vanilla and put away to cool. Whip 1 pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.