vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Henderson cook book, 1914
Serves 6
Delicious.
Presented as published in 1914. 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
368Calories
3 gProtein
26 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein3.4 g
Carbohydrates26 g
Fiber0 g
Sugars23 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium82 mg
Potassium86 mg
Calcium51 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.1 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
Folate0.7 mcg
Choline1.3 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 62. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. One pint cream, 2-3 cup sugar, ^ box gelatine, 1 tea- spoon vanilla, 4 tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.