Charlotte Russe
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
4006Calories
20 gProtein
237 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories4006 kcal
Protein20 g
Carbohydrates237 g
Fiber0 g
Sugars201 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium197 mg
Potassium919 mg
Calcium576 mg
Iron0.1 mg
Magnesium57 mg
Phosphorus535 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. BY MBS. ISAAC S. 6TK0BLE. (Wife of Representative from Iowa.) j»AKE a sheet of very thin sponge cake and * cut it in shape of a breakfast coffeecup; set this aside. Take a quart of double cream and whip it as though you whipped the white of eggs, as though you were making meringue; then add pul- verized sugar, one leaf melted gelatine; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.