vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Charlotte-Russe
From Virginia Cookery-book, 1884
Serves 3
Set on ice.
Presented as published in 1884. 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
785Calories
16 gProtein
41 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories785 kcal
Protein16 g
Carbohydrates41 g
Fiber0.5 g
Sugars31 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol409 mg
Sodium150 mg
Potassium287 mg
Calcium138 mg
Iron1.6 mg
Magnesium31 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate33 mcg
Choline198 mg
Caffeine1.1 mg
Water148 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 106. The excerpt below is the record exactly as published.
Chocolatb Chablotte-Russe. Half an ounce of Cooper's Gelatine soaked in a very little cold water, three tablespoonfuls of grated chocolate rub- bed smooth in a little milk, half a cup of powdered sugar, four eggs, half a pound of sponge-cake, one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.