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Charlotte Russe (Cream)
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
263Calories
1 gProtein
17 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein1.3 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.1 g
Cholesterol62 mg
Sodium27 mg
Potassium60 mg
Calcium37 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1.2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 208. The excerpt below is the record exactly as published.
Charlotte Eusse (Cream). 1 pint rich cream. I % cup sugar. 1 teaspoonful vanilla. j Sponge cake
Cook this with the app: pantry check, scaling, and the assistant.