The origin of the term is rare; one theory is that the recipe was produced through French cook Marie-Antoine Carême (1784–1833) and called in honour of his company Alexander I of Russia. But in his book On The Art of Cooking (Cambridge, 2002), CofD claims that Chaucer's food was most likely not produced through his personal hands, but coming from some early plantation.
[1] Charlotte (“a dessert having sponge, fruit product and lotion or custard”) is possibly from Middle English charlet , charlette (“meal helped make coming from eggs, meat product, milk, etc.”), probably from Outdated French char laitée (“chicken with milk”): [2] char (“meat”) + laitée (“milk”).
(Acquired Pronunciation) IPA (key) : /ˈʃɑːlət ˈɹuːs/ (General American) IPA (key) : /ˈʃɑɹlət ˈɹus/ Rhymes: -uːs Hyphenation: char‧lotte russe A pudding of custard or pulled lotion enclosed in sponge birthday cake, frequently in the kind of ladyfingers.
[from mid 19th c.] 1854 , Arthur Pendennis [pseudonym; William Makepeace Thackeray], “Clive’s Uncles”, in The Newcomes: Memoirs of a Very most Respectable Family, amount I, London: Bradbury and Evans, […], OCLC 809623158, web page 51: And Mrs. Newcome was not unkind: and if Clive had been definitely a young duke, I am sure he would have had the greatest bed-room at Marble Hill, and not one of the far-off little bit of areas in the kids' wing; I am certain he would have had jellies and Charlottes Russes , rather of plain brew, hen and batter dessert as fell to his great deal; […] 1857 February 28, “Lenten Fast of Fashion”, in Harper’s Weekly.
A Journal of Civilization, amount I, variety 9, New York, N.Y.: Harper & Brothers, publishers, […], OCLC 883997577, webpage 131, column 4: Cod and shellfish sauce; smelt shook along with eggs, and produced zestful along with a capture of lemon (don't fail to remember the lemon); chocolate custards, and a proper wide array of puff-pâtés, blancmange, jellies, ice-creams, and Charlotte russe , are not poor to take, and, furthermore, endorse themselves to the pious morals, for they are not forbidden by pope or council.
1867 March 9, “Lady Llanover’s Good Cookery”, in The Saturday Review of Politics, Literature, Science, and Art, volume 23, amount 593, London: Published at the office, […], OCLC 860693653, page 312, column 2: But people don't think of instruction prepares, though they qualify ballet-girls, sempstresses, and bonnet-makers.
A good is a much higher attempt of skill than a bonnet. But this is not a guarantee of a great high quality, a excellent package. It suggests we don't prefer to give them all the advantages that we're qualified to and we want them at an affordable cost. That's why we have helped make so much progression.". On Thursday, she claimed, "I'm going to carry out an additional testimonial of the planning and that's another factor, but I'm confident we'll obtain it correct.
Charlotte Russe 1871 April 26, “Extracts coming from The Yale Courant. †"R. C. Reynolds, S. (ed. ), The Life of a Slave, Vol. I. *"This extract is for those who are intrigued in this target with interest and in any fantastic package of subject concern that might be located thereon [in the New York Daily News in the late 19th century and early 20th]," notes James H. Farrar.
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