Charlotte Russe No. 2

Name: Charlotte Russe No. 2
Ingredients: y2 pt. of milk; 1 oz. of gelatine; % of a lb. of sugar; the yolks of 4 eggs; i qt. of rich cream

From 365 desserts, 1900

Presented as published in 1900. 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

4547Calories

62 gProtein

275 gCarbs

360 gFat

Full nutrition (34 nutrients)

Calories4547 kcal

Protein62 g

Carbohydrates275 g

Fiber0 g

Sugars238 g

Total Fat360 g

Saturated Fat202 g

Monounsaturated Fat78 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol1729 mg

Sodium376 mg

Potassium1357 mg

Calcium979 mg

Iron2.3 mg

Magnesium95 mg

Phosphorus1056 mg

Zinc4.7 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A337 mcg

Vitamin E1.9 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate108 mcg

Choline612 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 52. The excerpt below is the record exactly as published.

Charlotte Russe No. 2. Put into a y2 pt. of milk 1 oz. of gelatine one hour before you are ready to use it. Boil another ]/2 pt. of milk, add to it the yolks of 4 eggs and % of a lb. of sugar beaten to- gether until light, add to this the gelatine and milk and let it come to a boil like soft cus- 168 December* tard. Set this away to cool. Whip to a stiff froth i qt. of rich cream

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