Charlotte Russe
From Buckmaster's cookery, 1887
Ensure the mould is well covered with butter and biscuits to prevent fruit contact.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 77. The excerpt below is the record exactly as published.
CHARLOTTE RUSSE. Ingredients. 12 Apples. Cinnamon. Butter. Red Currant Jelly. Finger Biscuits
Cook this with the app: pantry check, scaling, and the assistant.