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Charlotte Russe Mixture No. 3
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
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
490Calories
4 gProtein
26 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein3.9 g
Carbohydrates26 g
Fiber0 g
Sugars21 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium28 mg
Potassium114 mg
Calcium73 mg
Iron0 mg
Magnesium7.5 mg
Phosphorus67 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)0.1 mg
Folate0.5 mcg
Choline0.7 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 79. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE MIXTURE NO. 3. I quart of double cream, 6 ozs. sugar, ^ oz. gelatin, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.