Sponge cake, etc., in a characteristically deep round mould. 'The charlotte is a hot pudding consisting of fruit, typically apple, baked within a case of bread, Oxford Companion to Food, Alan Davidson 1999 (p. Claudine Brecourt-Villars.dates theĪppearance of the term charlotte in a French recipe book to 1806.' Or because of the switch in France to service a la Russe. Parisienne it is said to have acquired the name russe at a banquet in honour of Tsar Alexander I, In fact he called his invention Charlotte a la Had come across the British baked charlotte. This item seems to have begin with the famous French chef Careme, at the beginning of the 19thĬentury, probably when he was working for the Prince Regent in England, and perhaps after he With a rich cream filling containing gelatin, so that it sets and can be turned out.The history of In someįancy versions, these are omitted from the bottom, which is covered with a decorativeĪrrangement of glace fruit with a layer of jelly cementing it into a mosaic. Here the mould is lined with sponge fingers. Unbaked charlotte is Charlotte (a la) Russe.

The name may have been bestowed in honour of QueenĬharlotte (1744-1818), wife of George III, said to be a patron of apple growers.The principal The OED gives the earliest relevantĪppearance of 'charlotte' in print as 1796, and at least one recipe for Apple charlotte was The best-known baked charlotte is Apple charlotte.It seems clear that thisĬharlotte began life in Britain. There are two principal kinds:īaked and unbaked. 'A pudding made in a mould with sponge fingers or bread slices. Baby boomers growing up in the greater NYC area knew this Charley well. Of 'push-up-pop' of cakey confectionery deliciousness. Considered by some to be the ultimate personal portion Legendary childhood bakery staple: Charley Roosh. These confections ultimately inspired Brooklyn's Early 19th century Europe was intrigued by everything Russian. Charlotte Russe, a similar confection composed of cream instead ofįruit, is attributed by some to Careme. We find mid-19th century recipes for apple,Īpricot and pear charlottes. Remained popular in the 19th and early 20th centuries. Pudding uncooked charlottes are related to Elizabethan trifles.Ĭharlotte is said to be named for Queen Charlotte, wife of George III. Cooked charlottes are related to ancient bread Have questions? Ask!Ĭharlotte, Charlotte Russe & Charley RooshĪccording to the food historians, charlottes were *invented* in England the last part of the 18thĬentury. Food Timeline-history notes: charlotte to millet FoodTimeline library Food Timeline FAQs:Ĭharlotte to millet.

Charlotte hardy edge of tomorrow 2