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Charlotte Russe (Fine)

Name: Charlotte Russe (Fine)
Yield: 5 servings
Ingredients: one quart of rich cream; one scant pint of milk; six eggs; make very sweet; flavor high with vanilla; one full ounce of Cox’s gelatine

From Original White House Cookbook, 1887

Serves 5

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

806Calories

19 gProtein

12 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein19 g

Carbohydrates12 g

Fiber0 g

Sugars4.9 g

Total Fat76 g

Saturated Fat42 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol428 mg

Sodium172 mg

Potassium411 mg

Calcium271 mg

Iron1.1 mg

Magnesium31 mg

Phosphorus326 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A127 mcg

Vitamin E0.7 mg

Vitamin K4.7 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate30 mcg

Choline196 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 231. The excerpt below is the record exactly as published.

CHARLOTTE RTTSSE. (Fine.) Whip one quart of 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 of Cox’s gelatine

Cook this with the app: pantry check, scaling, and the assistant.