Cherry Charlotte

Charlotte de Cerises

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Cherries
  • A Pound of White Sugar
  • 2 Tablesp


Seed the cherries, and butter the bottom of a pudding dish. Cover the bottom with a layer of the bread crumbs, which must be soft. Then add a layer of the Cherries, which have been cooked, like the apples, into a marmalade. Sprinkle with sugar, and add another layer of Cherries, and then a layer of bread crumbs, alternating till the dish is filled, letting the last layer be of crumbs, which you