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Charlotte Russe with Gelatine
From The Pattern cook-book, 1890
Serves 8
Line the mould with sponge cake.
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
244Calories
2 gProtein
12 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein2 g
Carbohydrates12 g
Fiber0.1 g
Sugars8.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium31 mg
Potassium62 mg
Calcium42 mg
Iron0.5 mg
Magnesium4.5 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline0.6 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 213. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE WITH GELATINE. One-quarter box of gelatine. One pint of cream. One tea-spoonful of vanilla. One table-spoonful of wine. One-quarter cupful of cold water. One-quarter cupful of boiling water. One-half cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.