Charlotte Russe Pudding

Name: Charlotte Russe Pudding
Ingredients: three pints of milk; the yolks of eight eggs; one large spoonful of corn starch; sweeten and flavor to taste; Lay slices of sponge cake in a pudding dish

From Southern Recipes, 1913

Presented as published in 1913. 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

1350Calories

69 gProtein

81 gCarbs

83 gFat

Full nutrition (34 nutrients)

Calories1350 kcal

Protein69 g

Carbohydrates81 g

Fiber0.1 g

Sugars71 g

Total Fat83 g

Saturated Fat40 g

Monounsaturated Fat26 g

Polyunsaturated Fat7.3 g

Omega-30.2 g

Cholesterol1644 mg

Sodium622 mg

Potassium2342 mg

Calcium1974 mg

Iron3.8 mg

Magnesium181 mg

Phosphorus2008 mg

Zinc9.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A986 mcg

Vitamin E4.2 mg

Vitamin K1 mcg

Vitamin B61.4 mg

Vitamin B1211 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.7 mg

Niacin (B3)1.6 mg

Folate199 mcg

Choline1375 mg

Caffeine0 mg

Water1360 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.

CHARLOTTE RUSSE PUDDING Heat three pints of milk to near the boil- ing point, stir into it the yolks of eight eggs, one large spoonful of corn starcn; let it M I 56 SOUTHERN RECIPES thicken a little, then sweeten and flavor to taste. Lay slices of sponge cake in a pud- ding dis

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