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Charlotte Russe with Pineapple
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
423Calories
4 gProtein
41 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories423 kcal
Protein3.6 g
Carbohydrates41 g
Fiber0.1 g
Sugars38 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium21 mg
Potassium81 mg
Calcium50 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 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
Folate1.5 mcg
Choline1.1 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 233. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE, WITH PINEAPPLE. Peel and cut a pineapple in slices, put the slices into a stewpan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine (which is better), and half a teacupful of water ; stew it until it is quite tender, then rub it through a sieve, place it upon ice, and stir it well ; when it is upon the point of setting, add a pint of cream
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