The 1901 Cookbook Archive
No. 1567 — Cherry Charlotte
English historical translation of Molokhovets recipe No. 1567 from the 1901 Russian cookbook, retaining original methods and measures.
Cream six yolks with three quarters glass sugar, then add a glass of milk, two thirds glass melted butter, cinnamon and 1⅛ glasses pounded rusks.
Beat well, add pitted fresh cherries and candied orange peel, and fold in six whipped whites.
Put into a buttered mould dusted with three rusks and bake.
Serve cherry sauce No. 483 separately.
To provide
6 eggs, ¾ glass sugar and 18 rusks 1¼ glasses pitted cherries | Or 1 pound ripe whole cherries ½ pound butter, 1 glass milk and 3–4 rusks |
Original source: Read Russian recipe No. 1567. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.