vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Tipsy Charlotte
From Original White House Cookbook, 1887
Serves 3
This is as good as any charlotte.
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
794Calories
26 gProtein
47 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein26 g
Carbohydrates47 g
Fiber9.5 g
Sugars28 g
Total Fat47 g
Saturated Fat7.3 g
Monounsaturated Fat27 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol161 mg
Sodium162 mg
Potassium993 mg
Calcium419 mg
Iron4.2 mg
Magnesium243 mg
Phosphorus623 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E20 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.3 mg
Folate57 mcg
Choline50 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 233. The excerpt below is the record exactly as published.
TIPSY CHARLOTTE. Take a stale sponge cake, cut the bottom and sides of it, so as to make it stand even in a glass fruit dish ; make a few deep gashes through it with a sharp knife, pour over it a pint of good wine, let it stand and soak into the cake. In the meantime, blanch, peel and slice lengthwise half a pound of sweet almonds ; stick them all over the top of the cake. Have ready a pint of good boiled custard
Cook this with the app: pantry check, scaling, and the assistant.