Charlotte Russe (for 2)

Name: Charlotte Russe (for 2)
Ingredients: y* t. gelatine; 2 t. cold water; 2 t. hot thin cream or milk; 2 t. sugar; % c. heavy cream diluted with milk and whipped; 4 drops vanilla; lady fingers to line mold

From Cookery 1 experiments and recipes, 1912

Instructions for this recipe are not provided.

Presented as published in 1912. 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

No method was recorded for this recipe.

Nutrition per serving

494Calories

3 gProtein

15 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories494 kcal

Protein3 g

Carbohydrates15 g

Fiber0 g

Sugars11 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium28 mg

Potassium143 mg

Calcium75 mg

Iron0 mg

Magnesium9.7 mg

Phosphorus68 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.2 mcg

Choline0.3 mg

Caffeine0 mg

Water88 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 7. The excerpt below is the record exactly as published.

Charlotte Russe (for 2) y* t. gelatine 2 t. cold water 2 t. hot thin cream or milk 2 t. sugar 27 % c. heavy cream diluted with milk and whipped 4 drops vanilla lady fingers to line mold

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