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Strawberry Charlotte
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
720Calories
18 gProtein
47 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein18 g
Carbohydrates47 g
Fiber0 g
Sugars30 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium40 mg
Potassium711 mg
Calcium281 mg
Iron0.8 mg
Magnesium56 mg
Phosphorus265 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C135 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline43 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 99. The excerpt below is the record exactly as published.
Strawberry Charlotte. — Cover the bottom of a mould with a layer of strawberry or lemon jelly, decorate, and place all round it some sponge fingers. Take a pound of strawberries, passed through a hair sieve, add three-quarters of an ounce of gelatine (dis¬ solved), and mix thoroughly. Then mingle in one pint of whipped cream
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