The culinary sources for several of the recipes served at the Tea With the Parlor Maid include the
Last Dinner on the Titanic and
Mrs. Beeton's Victorian Cookbook. Inspiration for the Charlotte Russe recipe came from the Victorian cookbook.
Charlotte Russe is a chilled French dessert made with ladyfingers and is filled with a fruit-flavored cream filling set with gelatin, a favorite ingredient in Edwardian cookery.
Shown below, the photo in the cookbook, and the individual portion served at our special event.
The culinary sources for several of the recipes served at the Tea With the Parlor Maid include the Last Dinner on the Titanic and Mrs. Beeton's Victorian Cookbook. Inspiration for the Charlotte Russe recipe came from the Victorian cookbook. 
Shown below, the photo in the cookbook, and the individual portion served at our special event.
When I posted Charlotte Russe I got the recipe from the Downton Abbey Blog - it was really good.
ReplyDeleteI like the comparison of the cookbook photo and yours. It looks like a beautiful (and somewhat complicated) dessert. I love how much attention to detail and finesse was given to preparing fine foods. Some still do, but it seems to be a dying art in comparison.
ReplyDeleteLaDonna
Gracious Hospitality
I had not really even heard of Charlotte Russe until I researched department store tea rooms (I believe it was John Wanamaker who favored the dessert, though I never found his recipe). Thanks so much for showing the photos. I don't like cooking with gelatin but I do like anything with ladyfingers, so perhaps this is worth a shot after all!
ReplyDeleteI have heard of this and seen pictures, but have never enjoyed. You little sweetness looks just wonderful. Oh how I would have loved partaking.
ReplyDelete