vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe, No. 1
From The Twin-city housewife, 1920
Serves 8
Half this quantity is enough for a small family, using two eggs.
Presented as published in 1920. 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
495Calories
9 gProtein
17 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein9.1 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol190 mg
Sodium61 mg
Potassium141 mg
Calcium85 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline57 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 46. The excerpt below is the record exactly as published.
Charlotte Russe, No. 1 Soak five tablespoons of gelatine in three-fourths of a pint of sweet milk for half an hour. Beat the yolks of three eggs, add to them half a teacup of sugar. Put milk and gelatine on stove and let dis- solve, then pour over the yolks and sugar. Beat the three whites to a froth and stir into the yolks, milk and gelatine. Flavor with vanilla. Whip two pints of rich cream
Cook this with the app: pantry check, scaling, and the assistant.