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Miss Fanny R. Gregory's Charlotte Russe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.8495
Energy (kCal)998.696
Carbohydrates (g)44.1936
Total fats (g)80.8402
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the gelatin in the cold water and dissolve in the warm milk. Mix the whites of the stiffly beaten egg with half of the powdered sugar. Mix the other half of the sugar into the beaten whipped cream. When the gelatin begins to thicken pour it into the whipped cream, stirring constantly. Fold in the egg whites and lastly add the Vanilla and sweet sherry. Put single servings in serving dishes and refrigerate until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 3 beaten 51.48 0.7227 10.790999999999999 0.1683
    whipping cream 2 cups beaten 700.8 7.104 5.207999999999999 74.184
    sugar 1/2 cup powdered sifted 159.9 30.004 5.005 2.496
    gelatin 1 tablespoon unflavoed - - - -
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    sherry 3 tablespoons sweet - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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