A Brief history of Clementines Clementines are often confused with tangerines, what with their small size, and orange color – it’s an easy mistake. But they’re actually a cross between Seville Oranges and Tangerines. They were first introduced by Père Clément (hence Clementine) in 1902, […]
Tag: food history
Tennis Cake, a Victorian Charmer Victorian Tennis Cake, anyone? I have to admit, I’m a big Great British Baking (or Bake-Off) fan. And I especially like it when they do theme weeks. In the series that’s showing in the U.S. right now, they have a […]
Charlotte Russe, A Very Victorian Dessert
Charlotte Russe is an uncooked dessert which features an exterior and bottom of lady fingers (sponge), and an interior filled with a Bavarian Cream or Mousse. Often the latter is flavored with coffee, or fruit (as shown, Strawberry). Because there is gelatin used in the Bavarian Cream, once it’s chilled, the dessert is able to stand, and cuts like a cake.
According to Larousse Gastronomique, Charlotte Russe was created by French pastry chef Marie-Antoine Carême (1784–1833). Originally it was called Charlotte à la Parisienne but apparently during the Second Empire, Russian dishes were all the rage and so the name was changed to Charlotte Russe.
The original Charlotte dessert came about in the latter part of 18th century England and was most likely named after Queen Charlotte, the wife of King George III.