vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Rose Charlotte
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
384Calories
9 gProtein
48 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein9.3 g
Carbohydrates48 g
Fiber0.2 g
Sugars46 g
Total Fat16 g
Saturated Fat13 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol126 mg
Sodium105 mg
Potassium136 mg
Calcium27 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus94 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline107 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
ROSE CHARLOTTE Soften an ounce of gelatine in cold water. Boil slowly until dissolved in one pint of sweetened cream. Beat four eggs light. Add to the jelly mixture, stir well, take from fire, flavor with rose extract and pour over slices of sponge- cake. When cold cover with pink frosting
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