vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Charlotte Russe with Pistachios
From The century cook book, 1894
Serves 2
The bottom can be garnished with jelly croutons or chopped jelly.
Presented as published in 1894. 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
903Calories
11 gProtein
44 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories903 kcal
Protein11 g
Carbohydrates44 g
Fiber0 g
Sugars28 g
Total Fat78 g
Saturated Fat48 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Cholesterol267 mg
Sodium28 mg
Potassium516 mg
Calcium355 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus313 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A661 mcg
Vitamin E2.2 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline59 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 132. The excerpt below is the record exactly as published.
Charlotte Russe, -with Pistachios. This charlotte is formed with biscuit; half of which is glazed white, half light green with pistachios. The biscuit is cut in a slant- ing direction, rising to the same height, and the same length, as the charlotte mould; against the sides of which the pieces of biscuit must be leaned, placing them one beside the other, and alternating the shades. The bottom of the mould is masked, first with a flat of paper, then with a round of plain biscuit. This mould is embedded in ice, an hour previous to serving; ten minutes afterward, it is filled with some bavaroise preparation ; this preparation is composed with a puree of pistachios, diluted with plain syrup, per- Artistic Cookery 231 fumed with orange flowers, and glued, slightly thickened on ice, by stirring it, then mixed with good whipped-cream — three glasses full
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.