Charlotte Pudding

Name: Charlotte Pudding
Yield: 4 servings
Ingredients: Take three dozen fresh sponge-cakes; sliced into halves, and dipped in melted butter; put into a pan, with alternate layers of fruit; make a meringue of one pound of sugar; and the whites of seven eggs; add a little water

From The new Kentucky home cook book, 1884

Serves 4

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 125. The excerpt below is the record exactly as published.

CHARLOTTE PUDDING. Take three dozen fresh sponge-cakes, sliced into halves, and dipped in melted butter ; put into a pan, with alternate layers of fruit; make a meringue of one pound of sugar and the whites of seven eggs, and put over the top ; add a little water

Cook this with the app: pantry check, scaling, and the assistant.