Marshmallow Charlotte Russe

Name: Marshmallow Charlotte Russe
Ingredients: one teaspoon Knox's gelatine; a little cream or milk; one cup of cream; one tablespoon granulated sugar; two dozen marshmallows quartered

From Trinity cook book, 1925

Serves four.

Presented as published in 1925. 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

861Calories

7 gProtein

21 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories861 kcal

Protein7.1 g

Carbohydrates21 g

Fiber0 g

Sugars13 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium54 mg

Potassium228 mg

Calcium145 mg

Iron0 mg

Magnesium15 mg

Phosphorus135 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.8 mcg

Choline1 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 46. The excerpt below is the record exactly as published.

MARSHMALLOW CHARLOTTE RUSSE Soak one teaspoon Knox's gelatine in a little cream or milk for one hour. Add a little boiling water and set in warm place until gelatine is thoroughly dissolved. Whip one cup of cream, add one tablespoon granulated sugar, two dozen marshmallows quartered

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