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Charlotte Russe, Coffee
From Harper's cook book encyclopædia, 1902
Serves 6
Can use other flavorings instead of coffee.
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
286Calories
3 gProtein
7 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein2.6 g
Carbohydrates6.5 g
Fiber0.1 g
Sugars2.7 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium30 mg
Potassium80 mg
Calcium52 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline0.7 mg
Caffeine2 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 86. The excerpt below is the record exactly as published.
Charlotte Russe, Coffee CHEESE Cheese Canapes around the sides of the mould to loosen the cake, and turn the char- lotte russe out upon a chilled platter. Charlotte Russe, Coffee. — Prepare a charlotte russe filling by adding to a pint of cream whipped stiff two table-spoonfuls of powdered sugar and quarter of a box of gelatine which has been soaked one hour in three table-spoonfuls of cold water and dissolved in two table-spoonfuls of boiling water. Td this mixture put two table-spoonfuls of the very strong- est coffee
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