vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Norwegian Charlotte - Mrs. Geo. L. Richardson
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
248Calories
8 gProtein
18 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein8.3 g
Carbohydrates18 g
Fiber3.7 g
Sugars10 g
Total Fat17 g
Saturated Fat2.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol53 mg
Sodium59 mg
Potassium265 mg
Calcium122 mg
Iron1.3 mg
Magnesium81 mg
Phosphorus201 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E7.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline59 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.
NORWEGIAN CHARLOTTE~Mrs. Geo. L. Richardson. Make sponge cake in 3 layers, beat whites of 2 eggs, add 2 table- spoons powdered sugar; Mix % lb. chopped almonds into % of this and spread on first layer. Mix other half with maraschino cherries cut fine and spread on second layer. After putting on top layer, cut centers from 2 upper layers, leaving about a 2 in. -rim. Make a custard of 1 cup milk, 1 tablespoon sugar, yolks of 2 eggs, and 1 teaspoon gelatine
Cook this with the app: pantry check, scaling, and the assistant.