Cherry Charlotte

Charlotte de Cerises

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Cherries
  • A Pound of White Sugar
  • 2 Tablespoonfuls of Butter
  • The Soft of Bread


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 will dot with bits of butter. Put in an oven and bake for an hour. Serve cold with cream.