vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe, No. 3
From The Twin-city housewife, 1920
Serves 3
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
949Calories
16 gProtein
76 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein16 g
Carbohydrates76 g
Fiber0 g
Sugars69 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol419 mg
Sodium163 mg
Potassium369 mg
Calcium235 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus304 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline211 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 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. 3 One-fourth box of gelatine dissolved in one cup milk, whites of four eggs beaten stiff, one and a half cups powdered sugar, one pint thick cream whipped, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.