Egg Charlotte
From The new practical housekeeping, 1890
Serves 1
For a Sweet Charlotte, use sugar, orange-flower or rose-water, and blanched almonds instead of savory seasoning.
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 174. The excerpt below is the record exactly as published.
thin slices of stale bread divested of crust, dip into warmed butter, and line a small mold * take enough hard* boiled yolks of esgs for the mold ; chop and add to them half their quantity of bread-crumbs soaked in cream, season with pepper, add a couple of shred shallots and place these ingredients in the mold; beat up a raw egg with a tablespoon cream and add ; lay upon the top some thin slices of bread dipped into liquid^butter and put it into a tolerably hot oven to get nicely browned ; turn it out into a dish to serve. For a Sweet Charlotte^ sugar, orange-flower or rose- water, and a few blanched almonds, some shred lemon-peel
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