Fruit Charlotte

Name: Fruit Charlotte
Ingredients: 1 tablespoon Blue Ribbon gelatine; 14 cup cold water; 1 cup boiling water; }4 cup orange juice; 1 cup fresh sliced fruit; 14 cup sugar; 1 egg white, beaten stiff; 44 cup cream, whipped

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

887Calories

10 gProtein

118 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories887 kcal

Protein9.9 g

Carbohydrates118 g

Fiber2.6 g

Sugars61 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat0.5 g

Cholesterol121 mg

Sodium616 mg

Potassium338 mg

Calcium238 mg

Iron16 mg

Magnesium31 mg

Phosphorus117 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A257 mcg

Vitamin E4 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.1 mg

Folate82 mcg

Choline19 mg

Caffeine0 mg

Water628 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 61. The excerpt below is the record exactly as published.

Fruit Charlotte—1 tablespoon Blue Ribbon gelatine, 14 cup cold water, 1 cup boiling water, }4 cup orange juice, 1 cup fresh sliced fruit, 14 cup sugar, 1 egg white, beaten stiff, 44 cup cream, whipped

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