Charlotte Russe
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
4030Calories
97 gProtein
60 gCarbs
378 gFat
Full nutrition (34 nutrients)
Calories4030 kcal
Protein97 g
Carbohydrates60 g
Fiber0 g
Sugars25 g
Total Fat378 g
Saturated Fat210 g
Monounsaturated Fat83 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol2139 mg
Sodium860 mg
Potassium2057 mg
Calcium1356 mg
Iron5.6 mg
Magnesium156 mg
Phosphorus1631 mg
Zinc8 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A636 mcg
Vitamin E3.4 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.3 mg
Folate150 mcg
Choline980 mg
Caffeine0 mg
Water1206 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 87. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Whip one quart rich cream to a stiff froth, and drain wall on a nioe sieve. To one want pint of milk add six egg* beaten very light; make very Bweet; flavor high with va- nilla. Oook over hot water till it li a thick costard. Soak one tall ounce Cox's gelatine in a very little water, and warm over hot water. When the custard is very cold, beat in lightly the gelatine and the whipped cream. Line the bottom of yonr mold with battered paper, the sides with sponge cake or lady-fingers
Cook this with the app: pantry check, scaling, and the assistant.