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Peach Charlotte (Charlotte aux Peches) a la Eldora
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
679Calories
11 gProtein
87 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein11 g
Carbohydrates87 g
Fiber0.4 g
Sugars81 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.4 g
Cholesterol89 mg
Sodium34 mg
Potassium203 mg
Calcium144 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E1.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline25 mg
Caffeine0 mg
Alcohol6.9 g
Water324 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 541. The excerpt below is the record exactly as published.
Peach Charlotte ( Charlotte aux Peches) a la Eldora Peel the peaches, split in halves, cook in two cups water, half cup sugar, and two tablespoons brandy. When soft, form around the finger, leave until cold; then fill, put on a broiler and glaze. Decorate with a strip of whipped cream lengthwise and a strip AMERICAN COOK BOOK of red on the top, put on through a paper tube as fine as a thread, made from a little of the juice, thickened with cornstarch. Color a dark red. Arrange on a foundation of puff paste or a layer of sponge cake filled with a peach compote with vanilla ice cream or whipped cream in the centre. Garnish with spun sugar. Filling. Two tablespoons dissolved Cox’s gelatine, three tablespoons sugar, one tablespoon brandy, two tablespoons chopped almond paste, one cup whipped cream
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