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Charlotte Russe Crust Paste (White)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
853Calories
28 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein28 g
Carbohydrates184 g
Fiber0 g
Sugars111 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium319 mg
Calcium17 mg
Iron4.9 mg
Magnesium23 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.7 mg
Folate136 mcg
Choline0 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 14. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE CRUST PASTE (WHITE). One pound four ounces of powdered sugar, twelve ounces of flour, one teaspoonful of cream of tartar, one and one-half pints of egg whites, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.