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Charlotte Russe Mixture No. 4
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
485Calories
2 gProtein
26 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein2.4 g
Carbohydrates26 g
Fiber0 g
Sugars21 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 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 mcg
Choline0 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 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. Soak the gelatin in the plain cream for half an PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 67 hour, add the sugar, and warm in hot water till gelatin and sugar are dissolved. (Do not over- heat, as this may cause the cream and gelatin to curdle ) Strain, let cool, and add the flavor. Stir till it begins to thicken, and draw it into one quart of whipped cream; then till into the lined molds. 5oo.— CHARLOTTE RUSSE MIXTURE NO. 2. CHARLOTTE RUSSE, GERMAN MIX- TURE. I quart rich milk or cream, i quart double cream, i^ to 2 ozs. gelatin, 16 yolks, 12 ozs. sugar, vanilla flavor. Soak the gelatin in a little cold water. Beat the double cream to a firm froth. Stir sugar and yolks in a sauce pan, and add the milk gradually. Stir on the fire till it thickens; take off, add flavor and the gelatin, strain, and stir in a basin on ice till it begins to set. Mix with the whipped cream and fill into the forms. 601.— CHARLOTTE RUSSE MIXTURE NO. 3. I quart of double cream, 6 ozs. sugar, ^ oz. gelatin, vanilla flavor. Soak the gelatin in a little cold water. When soft, strain and mix with the sugar. Dissolve on the fire, and let cool. Beat the double cream on ice to a firm froth, add flavor, and pour in the gelatin in a thin stream, beating constantly till it is all in. Fill the mixture into the lined molds; let js*., and serve. 602.— CHARLOTTE RUSSE MIXTURE HO. 4. Beat one quart of double crepm to a firm froth, sweeten with six ounces of powdered sugar, flavor vanilla
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Cook this with the app: pantry check, scaling, and the assistant.