vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe, Paris
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
813Calories
20 gProtein
107 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein20 g
Carbohydrates107 g
Fiber1.3 g
Sugars57 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol419 mg
Sodium253 mg
Potassium413 mg
Calcium191 mg
Iron3.8 mg
Magnesium35 mg
Phosphorus339 mg
Zinc2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C33 mg
Vitamin A225 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate82 mcg
Choline159 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 86. The excerpt below is the record exactly as published.
Charlotte Russe, Paris. — Split a dozen lady fingers ; arrange them around the sides of a charlotte-mould. Cover the bottom with candied cherries and strawberries. Beat the yolks of four eggs slightly, and mix in half a pint of milk. Pour in a double boiler and stir until thick. Dissolve a table-spoonful of gelatine in a little water, and strain into the custard. When cool, add a teacupful of thick cream, half a teacupful of sugar, and a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.