Charlotte Russe
From Delicate dishes, 1896
Serve chilled.
Presented as published in 1896. 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
3874Calories
45 gProtein
174 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3874 kcal
Protein45 g
Carbohydrates174 g
Fiber0 g
Sugars130 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium196 mg
Potassium917 mg
Calcium575 mg
Iron0.1 mg
Magnesium56 mg
Phosphorus534 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water754 g
As published
This recipe was extracted from Delicate dishes (1896), page 34. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Whip I quart of cream to a stiff froth, whites of 8 eggs, a little less than ^ of a box of gelatine, dissolved in a very little water. Stir the froth of the eggs into the cream, sweeten with powdered sugar and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.