Charlotte Russe

Name: Charlotte Russe
Ingredients: 1 oz. of Cox’s gelatine; 5 eggs; 4 ozs. white sugar; 1 pint of milk; ^ pint of cream; Finger sponge cakes

From The exhibition cookery book, 1900

Presented as published in 1900. 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

1985Calories

76 gProtein

146 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories1985 kcal

Protein76 g

Carbohydrates146 g

Fiber0 g

Sugars138 g

Total Fat123 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol1230 mg

Sodium645 mg

Potassium1310 mg

Calcium900 mg

Iron4.7 mg

Magnesium109 mg

Phosphorus1132 mg

Zinc5.8 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D9.7 mcg

Vitamin C0 mg

Vitamin A556 mcg

Vitamin E2.9 mg

Vitamin K6.4 mcg

Vitamin B60.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.9 mg

Folate126 mcg

Choline833 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 28. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE. I oz. of Cox’s gelatine 5 eggs 4 ozs. white sugar 1 pint; of milk ^ pint of cream Finger sponge cakes 70 'I'HE EXHTIU'I'ION' COOKKTIY HOOK. J30. RICE PUDDING 1 pint of milk

Cook this with the app: pantry check, scaling, and the assistant.