Charlotte Russe
From The Apsley cookery book, 1905
(May be coloured with cochineal if liked.)
Presented as published in 1905. 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
1524Calories
41 gProtein
156 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories1524 kcal
Protein41 g
Carbohydrates156 g
Fiber5.8 g
Sugars131 g
Total Fat83 g
Saturated Fat56 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol179 mg
Sodium497 mg
Potassium986 mg
Calcium681 mg
Iron1 mg
Magnesium100 mg
Phosphorus639 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate5.5 mcg
Choline100 mg
Caffeine0 mg
Water615 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 54. The excerpt below is the record exactly as published.
Charlotte Russe. Ingredients. Quarter of an ounce of Vegetable Gelatine. One pint of Milk. Quarter pint of Cream. Whites of Rind of half a Lemon (grated). Half a wineglass of Sherry. Two ounces of Sugar. Four ounces of Macaroons
Cook this with the app: pantry check, scaling, and the assistant.