vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
French Charlotte
From The encyclopædia of practical cookery, 1890
Serves 8
Can be served immediately.
Presented as published in 1890. 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
364Calories
2 gProtein
26 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories364 kcal
Protein2.2 g
Carbohydrates26 g
Fiber1.5 g
Sugars17 g
Total Fat28 g
Saturated Fat18 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.4 g
Cholesterol62 mg
Sodium102 mg
Potassium102 mg
Calcium39 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline4.3 mg
Caffeine0.1 mg
Water39 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 236. The excerpt below is the record exactly as published.
French Charlotte. — (1) Scoop the centre out of an almond sponge cake, leaving' the bottom and sides about tin. thick. Put Mb. of macaroons in a basin with some sherry, and soak them well. Whip to a stiff froth 1 pint of cream. Put the soaked maca- roons at the bottom of the sponge-cake mould, then spread a thick layer of preserve over them and fill up with the cream, piling it high in the centre. Ornament the edge and all round the cake with icing by squeezing it through a cornet
Cook this with the app: pantry check, scaling, and the assistant.