Charlotte Russe

Name: Charlotte Russe
Ingredients: one ounce of isinglass or gélatine; one and a half pints of milk; half a pound of white sugar; the yolks of six eggs; one pint of cream

From La cuisine creole, 1885

Presented as published in 1885. 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

3014Calories

58 gProtein

278 gCarbs

191 gFat

Full nutrition (34 nutrients)

Calories3014 kcal

Protein58 g

Carbohydrates278 g

Fiber0 g

Sugars262 g

Total Fat191 g

Saturated Fat109 g

Monounsaturated Fat39 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol570 mg

Sodium432 mg

Potassium1560 mg

Calcium1204 mg

Iron0.4 mg

Magnesium122 mg

Phosphorus1016 mg

Zinc4.2 mg

Copper0.6 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B123.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.1 mg

Folate8.5 mcg

Choline141 mg

Caffeine0 mg

Water920 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 58. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. I Boil one ounce of isinglass or gélatine, in one and a half pints of milk, sweeten it with half a pound of white sugar, and beat in the yolks of six eggs; flavor it with vanilla. When this mixture begins to stiflen as it grows cold, stir into it one pint of cream

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