Custard Charlotte Russe
From The way to the heart, 1905
Place cake in the bottom of the dish before filling.
Presented as published in 1905. 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
4003Calories
40 gProtein
160 gCarbs
358 gFat
Full nutrition (34 nutrients)
Calories4003 kcal
Protein40 g
Carbohydrates160 g
Fiber0 g
Sugars124 g
Total Fat358 g
Saturated Fat203 g
Monounsaturated Fat76 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol1391 mg
Sodium396 mg
Potassium1678 mg
Calcium1218 mg
Iron1 mg
Magnesium116 mg
Phosphorus1159 mg
Zinc4.9 mg
Copper0 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water992 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 37. The excerpt below is the record exactly as published.
i tablespoon of Sauer's vanilla, whites of 4 eggs, I cup of pulverized sugar, 3^ box of pulverized gelatine, I gill of cold milk, i gill of hot milk. Whip cream until it is stifif, and add the seasoning; beat the eggs and add the sugar; soak the gelatine in the cold milk and dissolve with hot milk. Beat all together, and fill a dish that has been lined with sponge cake or macaroons. Custard Charlotte Russe. Put I pint of milk on to boil with Yz box of gelatine. Beat the yelks of 2 eggs and Yi cup of pulverized sugar, and then beat in the whites; pour the hot milk over them. Beat i quart of cream
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