soy-freefish-freeshellfish-free
Coffee Charlotte Baskets
From The Toronto Cook Book, 1915
Serves 2
The whites of eggs may be saved for cake.
Presented as published in 1915. 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
522Calories
20 gProtein
85 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein20 g
Carbohydrates85 g
Fiber0 g
Sugars59 g
Total Fat12 g
Saturated Fat5.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol227 mg
Sodium102 mg
Potassium1068 mg
Calcium278 mg
Iron3.4 mg
Magnesium95 mg
Phosphorus392 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate54 mcg
Choline191 mg
Caffeine580 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Coffee Charlotte Baskets Bake sponge cake in buttered gem pans, remove centres and fill with coffee cream, garnished with whipped cream, sweetened and flavored with brandy and vanilla. Strips of angilica repre- sent handles. For the coffee cream, scald one and one-half cups milk, with two and a half tablespoons ground coffee. Mix one- half cup sugar, one-quarter cup flour and little salt. Pour on gradually the scalded milk (which has been strained), add yolks two eggs slightly beaten and cook fifteen minutes. Cool, flavor with vanilla and add one-half cup English walnut meats
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.