Recipe For Making Charlottes
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 627 of 825.
Cold charlottes differ from hot charlottes in that whipped cream enters into their composition. There is usually an outer case or covering and a centre of Bavarian cream, ivory jellv, or simply whipped cream, sweetened and flavored, or whipped cream with whipped whites of eggs. When the case is made of lady-fingers, narrow slices of cake, iced alternately in different colors, macaroons, gauffres, wafers, etc., the name Charlotte Russe is applied to the dessert. When the case is made of fruits, or wine jelly, holding strawberries, sections of orange, or other fruit, a macedoine or Celestine charlotte results. When the charlottes have an outer case (a compound cream lining), with a different colored cream or fruit centre, a Charlotte à Surprise is produced.