Charlotte Russe
From The home science cook book, 1902
Presented as published in 1902. 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
3484Calories
19 gProtein
102 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3484 kcal
Protein19 g
Carbohydrates102 g
Fiber0 g
Sugars65 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium195 mg
Potassium916 mg
Calcium575 mg
Iron0 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)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 81. The excerpt below is the record exactly as published.
Charlotte Russe. Whip one quart of thin cream and drain on a fine strainer. Soften one-fourth box of gelatin, and dis- solve by heating with a little of the cream which drips from the whip ; add one-half cup of powdered sugar, a speck of salt, and one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.