The 1901 Cookbook Archive
No. 1571 — Sugar Rusk Charlotte with Redcurrant Jam
English historical translation of Molokhovets recipe No. 1571 from the 1901 Russian cookbook, retaining original methods and measures.
Lightly soak eighteen sweet rusks in one and a half glasses milk mixed with two yolks, two whipped whites and a quarter glass sugar.
Butter and breadcrumb a charlotte mould. Line the base and sides with a layer of soaked rusks.
Add half the redcurrant jam, another layer of rusks, the remaining jam and a close-fitting top of rusks.
Bake until set and turn out onto a dish.
To provide
18 rusks and 1½ glasses milk ¼ glass sugar and 2 eggs | 1 pound jam and 1½ spoonfuls butter 2–3 rusks |
Original source: Read Russian recipe No. 1571. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.