Charlotte Russe
From The universal cookery book, 1887
Re-whip any cream that drips through the sieve.
Presented as published in 1887. 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
4043Calories
97 gProtein
61 gCarbs
378 gFat
Full nutrition (34 nutrients)
Calories4043 kcal
Protein97 g
Carbohydrates61 g
Fiber0 g
Sugars25 g
Total Fat378 g
Saturated Fat210 g
Monounsaturated Fat83 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol2139 mg
Sodium860 mg
Potassium2064 mg
Calcium1357 mg
Iron5.6 mg
Magnesium157 mg
Phosphorus1632 mg
Zinc8.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A636 mcg
Vitamin E3.4 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.4 mg
Folate150 mcg
Choline980 mg
Caffeine0 mg
Water1208 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 79. The excerpt below is the record exactly as published.
Charlotte Russe. Whip one quart rich cream to a stiff froth, and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light ; make very sweet ; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce Cox’s gelatine
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