charlotte
(ˈʃɑːlət)
[F. charlotte: possibly the feminine proper name.]
A dish made of apple marmalade covered with crumbs of toasted bread; also, a similar dish made with fruit other than apple. Hence, charlotte russe, a dish composed of custard enclosed in a kind of sponge-cake.
| 1796 J. Barlow Hasty-Pudding i. 9 The Charlotte brown, within whose crusty sides A belly soft the pulpy apple hides. 1807 M. E. Rundell New Syst. Domestic Cookery (ed. 2) vi. 249 A Charlotte. Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking dish, but first rub it thick with butter. Put apples, in thin slices, into the dish. a 1845 Barham Ingol. Leg. ser. 3 (1847) 247 They soon played the deuce With a large Charlotte Russe. 1846 ‘A Lady’ Jewish Manual 139 Apple charlotte. Ibid. 190 Another excellent recipe for a fruit charlotte. 1855 Thackeray Newcomes v, He would have had jellies and Charlottes Russes, instead of mere broth, chicken and batter pudding. 1859 Sala Tw. round Clock (1861) 246 Charlottes of a thousand fruits. 1860 O. W. Holmes Elsie V. (1887) 90 Charlottes, caky externally, pulpy within. 1899 Daily News 15 July 7/5 A Neapolitan Cherry Charlotte. 1946 M. Dickens Happy Prisoner iv. 55 It's apple charlotte, with the top off the milk. |