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Charlotte Russe Mixture No. 4
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
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
646Calories
3 gProtein
34 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein3.2 g
Carbohydrates34 g
Fiber0 g
Sugars28 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium152 mg
Calcium96 mg
Iron0 mg
Magnesium9.3 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 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 HO. 4. Beat one quart of double crepm to a firm froth, sweeten with six ounces of powdered sugar, flavor vanilla
Cook this with the app: pantry check, scaling, and the assistant.