vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheap Charlotte Russe
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
455Calories
4 gProtein
17 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein3.7 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium27 mg
Potassium114 mg
Calcium73 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.6 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 67. The excerpt below is the record exactly as published.
half a box of gelatine dissolved in half a cup of sweet milk ; flavor with vanilla, beat the cream and wine, add the eggs, then the sugar, and last the gelatine. CHEAP CHARLOTTE RUSSE. Soak halfa box of gelatine in a little warm water ,— whip one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.