Fruit Charlotte

Name: Fruit Charlotte
Ingredients: One-half box gelatine; }4 cup cold water; 1 cup sugar; i j4 cups water; 1 cup lemon juice; 1 dozen lady fingers; Yolks of 4 eggs; whites of 4 eggs

From 365 desserts, 1900

Keep on ice and serve with or without powdered sugar and cream.

Presented as published in 1900. 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

1048Calories

12 gProtein

220 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1048 kcal

Protein12 g

Carbohydrates220 g

Fiber0.7 g

Sugars207 g

Total Fat19 g

Saturated Fat6.6 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol734 mg

Sodium48 mg

Potassium337 mg

Calcium115 mg

Iron2.2 mg

Magnesium22 mg

Phosphorus285 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C96 mg

Vitamin A259 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate149 mcg

Choline570 mg

Caffeine0 mg

Water619 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 4. The excerpt below is the record exactly as published.

Fruit Charlotte. One-half box gelatine, }4 cup cold water, i cup sugar, i j4 cups water and i cup lemon juice, or i pint orange juice and i cup water. Yolks of 4 eggs, whites of 4 eggs, 1 dozen lady fingers

Cook this with the app: pantry check, scaling, and the assistant.