vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Charlotte Russe with Almond, a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 3
Serve with whipped cream in the center.
Presented as published in 1918. 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
919Calories
31 gProtein
83 gCarbs
51 gFat
Full nutrition (35 nutrients)
Calories919 kcal
Protein31 g
Carbohydrates83 g
Fiber2.3 g
Sugars61 g
Total Fat51 g
Saturated Fat28 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol153 mg
Sodium96 mg
Potassium491 mg
Calcium307 mg
Iron1.1 mg
Magnesium70 mg
Phosphorus299 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C4.7 mg
Vitamin A380 mcg
Vitamin E4.7 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline62 mg
Caffeine0 mg
Alcohol3.1 g
Water182 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 503. The excerpt below is the record exactly as published.
Charlotte Russe with Almond, a la Pompadour Charlotte Russe aux Amandes, a la Pompadour Half cup milk, half cup strawberry (or raspberry) jam, two and a half cups whipped cream, nine tablespoons dissolved Cox’s gela¬ tine, four tablespoons sugar, five tablespoons chopped almonds, two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.