Chocolate Charlotte
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
3198Calories
55 gProtein
359 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories3198 kcal
Protein55 g
Carbohydrates359 g
Fiber0.3 g
Sugars331 g
Total Fat120 g
Saturated Fat74 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol415 mg
Sodium368 mg
Potassium1763 mg
Calcium1134 mg
Iron2.9 mg
Magnesium144 mg
Phosphorus937 mg
Zinc4.1 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A1037 mcg
Vitamin E3.2 mg
Vitamin K8.9 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.3 mg
Folate30 mcg
Choline177 mg
Caffeine0 mg
Water860 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.
CHOCOLATE CHARLOTTE Dissolve the Gelatine with the water. Put the chocolate into a saucepan with two tablespoonfuls boiling water and the sugar; stir until smooth, then add the hot milk, dis- solved Gelatine, vanilla, powdered sugar, and whipped cream
Cook this with the app: pantry check, scaling, and the assistant.