vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Russe with Eggs
From The Pattern cook-book, 1890
Serves 6
The sponge cake should be baked in a large sheet.
Presented as published in 1890. 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
335Calories
2 gProtein
20 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories335 kcal
Protein1.6 g
Carbohydrates20 g
Fiber0 g
Sugars17 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium16 mg
Potassium77 mg
Calcium48 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 212. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE WITH EGGS. One pint of cream. One tea-spoonful of vanilla. Sponge cake. One-half cupful of sugar. Two eggs (whites)
Cook this with the app: pantry check, scaling, and the assistant.