vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Inexpensive Charlotte
From Atlanta women's club cook book, 1921
Serves 2
Contributed by Mrs. J. A. Sibley.
Presented as published in 1921. 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
746Calories
24 gProtein
62 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein24 g
Carbohydrates62 g
Fiber0 g
Sugars57 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium98 mg
Potassium309 mg
Calcium230 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus196 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline27 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 110. The excerpt below is the record exactly as published.
INEXPENSIVE CHARLOTTE. 1/2 pt. cream. 1 pkg. gelatine. ' 1/2 pt- milk. Small bottle cherries. 2 egg whites. Vanilla to taste. 1/2 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.