Charlotte Russe No. 1

Name: Charlotte Russe No. 1
Ingredients: 1 pint cream (double); 1 teaspoon Virginia Dare extract vanilla; 1 tablespoon Chalmer's gelatine; Two-thirds cup XXXX sugar; Cover the gelatine with half cup of cold water

From Raleigh recipe book, 1925

Line mould with lady-fingers or serve with sponge cake.

Presented as published in 1925. 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

2139Calories

9 gProtein

153 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories2139 kcal

Protein9.5 g

Carbohydrates153 g

Fiber0 g

Sugars135 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium103 mg

Potassium463 mg

Calcium292 mg

Iron0.1 mg

Magnesium30 mg

Phosphorus267 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 29. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE No. 1 1 pint cream (double) 1 teaspoon Virginia Dare ex- 1 tablespoon Chalmer's gelatine tract vanilla Two-thirds cup XXXX sugar Cover the gelatine with half cup of cold water

Cook this with the app: pantry check, scaling, and the assistant.