vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe Filling No. 2
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
769Calories
31 gProtein
37 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein31 g
Carbohydrates37 g
Fiber0 g
Sugars31 g
Total Fat55 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol507 mg
Sodium333 mg
Potassium450 mg
Calcium288 mg
Iron2 mg
Magnesium38 mg
Phosphorus396 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline322 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 715. The excerpt below is the record exactly as published.
dessert-sp. sugar. | tea-sp. vanilla essence or 1 table -sp. of noyeau or other liqueur. Whip the cream to a stiff froth, and add one dessert-spoonful or more of fine sugar. Flavour to taste. Dissolve the gelatine in \ gill of water, and strain it slowly into the cream, stirring all the time. When it begins to stiffen, turn it into the prepared mould. No. 2 2 eggs. 1 gill of milk. dessert-sp. sugar. A pinch of salt. ; | oz. gelatine. 2 table-sps. water. 1 gill of double cream. I I table-sp. sherry
Cook this with the app: pantry check, scaling, and the assistant.