Strawberry Charlotte Russe
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 29. The excerpt below is the record exactly as published.
STRAWBERRY CHARLOTTE RUSSE. Turn a small, square tin pan upside down and rub the outside lightly with a few drops of olive oil. Round it place split lady fingers a quarter of an inch apart, fastening them together with icing piped on with a bag and rose end tube. When the icing is firm carefully remove the cake frame from the mold and set it on a paper doily on a fanc}' plate. Fill it with a charlotte mixture which has been made long enough to be on the point of setting. Stand away for an hour or so
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