vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Charlotte Russe
From The New century cook book, 1899
Serves 2
Very nice for those who can take anything so rich.
Presented as published in 1899. 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
944Calories
16 gProtein
22 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein16 g
Carbohydrates22 g
Fiber0 g
Sugars13 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol427 mg
Sodium132 mg
Potassium297 mg
Calcium175 mg
Iron1 mg
Magnesium21 mg
Phosphorus235 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline149 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 149. The excerpt below is the record exactly as published.
Gelatine Charlotte Russe. One pint cream, whites of two eggs, two tablespoonfuls sugar, one-half box gelatine dissolved in a cup of hot milk
Cook this with the app: pantry check, scaling, and the assistant.