vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe No. 2 (Cream and Eggs)
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
A small part of the cream may be colored with melted chocolate or cochineal and used for decoration.
Presented as published in 1884. 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
298Calories
3 gProtein
21 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein2.9 g
Carbohydrates21 g
Fiber0 g
Sugars17 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol108 mg
Sodium45 mg
Potassium79 mg
Calcium44 mg
Iron0.3 mg
Magnesium5.5 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline38 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 208. The excerpt below is the record exactly as published.
Charlotte Russe, No. 2 (Cream and Eggs). 1 pint rich cream. 1 teaspoonful vanilla. 1 tablespoonful wine. Whites of 2 eggs. 1 cup powdered sugar. Sponge cake
Cook this with the app: pantry check, scaling, and the assistant.