Charlotte
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- fruit
- bread
- butter
- powdered sugar
Instructions
- Stew any kind of fruit and season it as you like best. Soak slices of bread in butter until they are well coated. Rub a dish with butter, then line the bottom and sides with the butter-soaked bread while it is still hot. Put in your stewed fruit, and lay additional slices of prepared bread on the top. Bake for a few minutes. Turn the charlotte carefully into another dish, sprinkle powdered sugar over the top, and glaze it with a salamander.