Easy Charlotte
From Delicate dishes, 1896
Keep eggs and cream icy cold.
Presented as published in 1896. 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
1091Calories
8 gProtein
76 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein7.9 g
Carbohydrates76 g
Fiber0 g
Sugars65 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium235 mg
Calcium145 mg
Iron0 mg
Magnesium15 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Delicate dishes (1896), page 34. The excerpt below is the record exactly as published.
EASY CHARLOTTE. To every teacup of cream allow the white of i egg, and ^ cup of powdered sugar. Keep eggs and cream icy cold. Whip them well, then add the sugar daintily, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.