vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Charlotte Russe
From The household cook book, 1902
Serves 3
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
576Calories
30 gProtein
93 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein30 g
Carbohydrates93 g
Fiber8.4 g
Sugars76 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol496 mg
Sodium214 mg
Potassium899 mg
Calcium112 mg
Iron6.9 mg
Magnesium153 mg
Phosphorus474 mg
Zinc3.5 mg
Copper1.3 mg
Manganese1.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E1.4 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate75 mcg
Choline399 mg
Caffeine22 mg
Water104 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 315. The excerpt below is the record exactly as published.
CHOCOLATE CHARLOTTE RUSSE.— Cover 1 ounce of gelatine with cold water, shave 3 ounces of Baker's jjrepared cocoa, and mix it with 1 pint of sweet cream and the gelatine. Put it in a porcelain kettle over a slow fire, and stir it until it boils and is well mixed. Beat the yolks of 8 eggs and whites of 4 together until very light; then stir them in the mixture, with ^ lb. of white sugar
Cook this with the app: pantry check, scaling, and the assistant.