Swedish Charlotte
From In foreign kitchens, 1893
Presented as published in 1893. 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
744Calories
19 gProtein
134 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein19 g
Carbohydrates134 g
Fiber0 g
Sugars131 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium217 mg
Calcium86 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.
Swedish Charlotte. Cut a small sponge- cake in thin slices, and cover each with whip- ped cream flavored with rum. Put them together again in the shape. of the loaf; cover with a meringue made of three whites of eggs beaten stiff, a cup of powdered sugar added, and a few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.