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Charlotte Russe Mixture No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Presented as published in 1907. 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
793Calories
9 gProtein
41 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories793 kcal
Protein8.6 g
Carbohydrates41 g
Fiber0 g
Sugars34 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium50 mg
Potassium183 mg
Calcium118 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus109 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Folate1.7 mcg
Choline2.2 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 78. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE MIXTURE NO. 1. I quart plain cream, i quart double cream, 12 ozs. sugar, 2 ozs. gelatin, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.