vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe (I)
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
916Calories
19 gProtein
63 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories916 kcal
Protein19 g
Carbohydrates63 g
Fiber0.2 g
Sugars39 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol198 mg
Sodium99 mg
Potassium246 mg
Calcium122 mg
Iron1 mg
Magnesium23 mg
Phosphorus131 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline6.4 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 85. The excerpt below is the record exactly as published.
harlotte Russe. (I). Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream. (II). Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets o"f gelatine in a little hot water
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