Apricot Charlotte Russe
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.
APRICOT CHARLOTTE RUSSE— Arrange circles of stale cake in a greased baking dish. Mix 1 well beaten egg white with 1 tablespoon of sugar or com sirup and V2 cup of DEL MONTE Canned Apricots pressed through a strainer. Heap egg mixture on circles of cake, sprinkle with coconut
Cook this with the app: pantry check, scaling, and the assistant.