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Charlotte Russe with Pineapple
From Twentieth century home cook book, 1905
Serves 6
Serve cold.
Presented as published in 1905. 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
415Calories
2 gProtein
41 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein1.6 g
Carbohydrates41 g
Fiber0.1 g
Sugars38 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium81 mg
Calcium49 mg
Iron0 mg
Magnesium5.5 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 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
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE, WITH PINEAPPLE. Peel and cut a pineapple in slices ; put with the slices in a stewpan half a pound of fine white sugar, half an ounce of patent gelatine and half a teacupful of water ; stew slowly until very tender ; carry through a sieve ; put upon ice ; stir it well. Just as it is upon the point of setting, add a pint of cream well whipped
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