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Charlotte Russe in Paper Cases

Name: Charlotte Russe in Paper Cases
Yield: 10 servings
Ingredients: Line eight or ten fancy moulds with sponge cake or sponge fingers; two quarts of whipped and drained cream; four tablespoonfuls of sugar; three tablespoonfuls of wine; half a teaspoonful of vanilla extract; a candied cherry or a fresh strawberry on top

From Miss Parloa's kitchen companion, 1887

Serves 10

Can be made in one large dish as well.

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

667Calories

4 gProtein

12 gCarbs

67 gFat

Full nutrition (33 nutrients)

Calories667 kcal

Protein3.8 g

Carbohydrates12 g

Fiber0 g

Sugars5.1 g

Total Fat67 g

Saturated Fat38 g

Monounsaturated Fat14 g

Polyunsaturated Fat0 g

Cholesterol193 mg

Sodium39 mg

Potassium188 mg

Calcium115 mg

Iron0 mg

Magnesium12 mg

Phosphorus108 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0.2 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 383. The excerpt below is the record exactly as published.

Charlotte Russe in Paper Cases. Charlotte russe that is served in paper cases or in the small china souffle' dishes can be made without gela- tine, and is liked by some people much better than that which is moulded with the aid of gelatine. Line eight or- ten fancy moulds with sponge cake or sponge fingers. Sprinkle into two quarts of whipped and drained cream four table-spoonfuls of sugar and three table-spoonfuls of wine, or, instead of wine, half a teaspoon ful of vanilla extract. Fill with this prepa- ration the dishes that have been lined with cake, and put them in the refrigerator for an hour. At serving-time put a candied cherry or a fresh straw- berry on to

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