vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
579Calories
14 gProtein
44 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein14 g
Carbohydrates44 g
Fiber0 g
Sugars40 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol320 mg
Sodium115 mg
Potassium175 mg
Calcium94 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus174 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline178 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 49. The excerpt below is the record exactly as published.
Charlotte Russe Add one quart boiling milk to six eggs well beaten, one coffee cup sugar, a bit of salt; flavor to suit the taste with vanilla and brandy, add one box gelatine dissolved in a pint of water. Set away to cool, and when it has thickened, add one pint of cream
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