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Raspberry Charlotte
From The household (of the Detroit free press), 1886
Serves 3
Can be prepared at short notice.
Presented as published in 1886. 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
718Calories
20 gProtein
100 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein20 g
Carbohydrates100 g
Fiber2.4 g
Sugars41 g
Total Fat26 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol375 mg
Sodium748 mg
Potassium321 mg
Calcium307 mg
Iron5 mg
Magnesium33 mg
Phosphorus377 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C7.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.1 mg
Folate117 mcg
Choline302 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 409. The excerpt below is the record exactly as published.
RASPBERRY CHARLOTTE. Take a dozen of the square or oblong sponge cakes that are com- monly called Naples biscuits ; they should be quite fresh ; spread over each a thick layer of raspberry jam and place them in the bottom and round the sides of a glass bowl ; take the whites of six eggs and mix with them six tablespoonfuls raspberry or currant jelly
Cook this with the app: pantry check, scaling, and the assistant.