vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mock Charlotte
From The Institute cook book, 1913
Serves 1
At serving time turn out and pour custard around it.
Presented as published in 1913. 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
777Calories
25 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories777 kcal
Protein25 g
Carbohydrates167 g
Fiber2.8 g
Sugars101 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium541 mg
Potassium68 mg
Calcium153 mg
Iron16 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.3 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 78. The excerpt below is the record exactly as published.
MOCK CHARLOTTE Whites of 4 eggs 1/2 cup sugar 3 tablespoons cornstarch V^ teaspoon vanilla 1 cup boiling water Custard sauce
Cook this with the app: pantry check, scaling, and the assistant.