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Frozen Charlotte Russe
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Can also decorate with whipped cream in two colors.
Presented as published in 1907. 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
803Calories
10 gProtein
39 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein10 g
Carbohydrates39 g
Fiber0 g
Sugars25 g
Total Fat69 g
Saturated Fat43 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.6 g
Cholesterol237 mg
Sodium25 mg
Potassium459 mg
Calcium315 mg
Iron0.2 mg
Magnesium34 mg
Phosphorus278 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A587 mcg
Vitamin E2 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.4 mcg
Choline52 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 80. The excerpt below is the record exactly as published.
FROZEN CHARLOTTE RUSSE. Line the Charlotte mold same as for No. 604, and fill with the whipped cream No. 602
Cook this with the app: pantry check, scaling, and the assistant.