vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Charlotte
From The new practical housekeeping, 1890
Serves 4
Raspberries, blackberries, and cherries may be used for the same purpose.
Presented as published in 1890. 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
12Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium0.6 mg
Calcium5.5 mg
Iron0 mg
Magnesium2 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 134. The excerpt below is the record exactly as published.
iratoberry Charlotte. — Dissolve half an ounce gelatine in a~ pint warm water
Cook this with the app: pantry check, scaling, and the assistant.