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Raspberry Charlotte
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Garnish with whole ripe berries.
Presented as published in 1907. 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
435Calories
7 gProtein
98 gCarbs
2 gFat
Full nutrition (25 nutrients)
Calories435 kcal
Protein7.4 g
Carbohydrates98 g
Fiber0.7 g
Sugars39 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium737 mg
Calcium137 mg
Iron3 mg
Magnesium94 mg
Phosphorus158 mg
Zinc1.3 mg
Copper0.3 mg
Manganese2.4 mg
Vitamin C103 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water396 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 100. The excerpt below is the record exactly as published.
RASPBERRY CHARLOTTE. Edith Phiihower. Stew one pint of raspberries, sweeten to taste and mash well. Cut soft white bread
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