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Charlotte Russe Crust Paste (Yellow)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
The crust should be soft and pliable when baked.
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
447Calories
14 gProtein
82 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein14 g
Carbohydrates82 g
Fiber0 g
Sugars44 g
Total Fat7.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Cholesterol262 mg
Sodium14 mg
Potassium129 mg
Calcium40 mg
Iron3.2 mg
Magnesium13 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate108 mcg
Choline199 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 10 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 (YELLOW). One pint of whites of eggs, half pint of yolks, one pound of powdered sugar, one pound of flour, vanilla flavor, half a teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.