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Charlotte Russe (Without Eggs)
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
904Calories
16 gProtein
15 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein16 g
Carbohydrates15 g
Fiber0 g
Sugars5.9 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol256 mg
Sodium110 mg
Potassium411 mg
Calcium298 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus260 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.4 mcg
Choline25 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
HARLOTTE RUSSE. ( Without eggs).— Soak 2 tablespoons of gelatine in a little cold milk 2 hours. Take 2 coffee=cups cream, 1 teacup milk; whip the cream stiff in a large bowl; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold add the whipped cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor with vanilla
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