Fruit Charlotte
From Healthful cookery, 1904
Presented as published in 1904. 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
1052Calories
8 gProtein
236 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1052 kcal
Protein8.3 g
Carbohydrates236 g
Fiber3.8 g
Sugars164 g
Total Fat7.8 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol196 mg
Sodium288 mg
Potassium333 mg
Calcium98 mg
Iron2.8 mg
Magnesium21 mg
Phosphorus205 mg
Zinc1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C28 mg
Vitamin A81 mcg
Vitamin E1.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate68 mcg
Choline189 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Fruit Charlotte. — Cut strips of sponge cake three-fourths of an inch wide, dip into the white of an egg, and arrange in spindle form from the center of a glass dish, with the outer portion of the cake adhering to the dish, or arrange the strips in circles around the dish. Fill with a Fruit Jelly
Cook this with the app: pantry check, scaling, and the assistant.