vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe made without Gelatine
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
380Calories
4 gProtein
25 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein3.7 g
Carbohydrates25 g
Fiber0 g
Sugars22 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium40 mg
Potassium100 mg
Calcium57 mg
Iron0.3 mg
Magnesium6.8 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 86. The excerpt below is the record exactly as published.
Charlotte Russe made without Gelatine. — Line a jelly-mould with split lady fingers or slices of sponge cake. Whip a pint of thick cream. Beat the whites of two eggs to a stiff meringue, stirring in gradually a cupful of powdered sugar. Beat this, a little at a time, into the whipped cream, then adu a generous tea- spoonful of extract of vanill
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