Strawberry Charlottes
From 365 desserts, 1900
Serve when the cream is nearly stiff.
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
1868Calories
10 gProtein
86 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories1868 kcal
Protein9.5 g
Carbohydrates86 g
Fiber0 g
Sugars67 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium100 mg
Potassium471 mg
Calcium290 mg
Iron0 mg
Magnesium30 mg
Phosphorus268 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 23. The excerpt below is the record exactly as published.
Strawberry Charlottes. Cover one-fourth of a box of gelatine with a quarter of a cup of cold water, whip one pint of cream until it makes three pints. If any is left boil it with one-third of a cup of granulated sugar (if no cream is left over a small cup full of milk) ; when boiling add the gelatine and stir until dissolved. Strain it into a bowl and add a tablespoonful of lemon juice
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