vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Charlotte
From Miss Parloa's kitchen companion, 1887
Serves 8
A beginner can do this in an hour.
Presented as published in 1887. 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
746Calories
6 gProtein
41 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein5.8 g
Carbohydrates41 g
Fiber0 g
Sugars31 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium40 mg
Potassium352 mg
Calcium128 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.7 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 380. The excerpt below is the record exactly as published.
Strawberry Charlotte. The directions for making this dish may appear ex- ceedingly complex, yet a beginner can do the prescribed work in an hour, and after a little experience in whip- ping cream, the work will not occupy more than half an hour. Soak half a package of gelatine in half a cupful of cold water for two hours. Select from a quart of straw- berries a cupful of the largest and soundest, and put them aside. After sprinkling the remainder of the berries with half a cupful of sugar, cut them up with a spoon, and put them in a cool place. Put a quart of cream
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