A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Stone a quart of ripe plums; first stew and then sweeten them
Cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep dish
Pour in the plums boiling hot
Modern guidance to help you succeed with this vintage recipe
Pouring boiling hot stewed plums over the bread creates steam that partially gelatinizes the starch in the bread, helping it soften and absorb the fruit juices while maintaining enough structure to hold its shape. The butter acts as a moisture barrier that prevents complete sogginess while adding richness. As the dessert cools, the pectin naturally present in plums helps set the mixture into a cohesive pudding-like texture.
The plums can be stewed, sweetened, and cooled up to 2 days ahead; store covered in the refrigerator and bring to a full boil before assembling the charlotte. The finished charlotte can be assembled up to 24 hours ahead and refrigerated, though the bread will become softer over time.
Store covered in the refrigerator for up to 3 days. The charlotte is best served at room temperature or slightly chilled. Do not reheat, as this will cause the bread structure to collapse completely.
AI-generated tips from Chef Cecil's culinary database
The plums can be stewed, sweetened, and cooled up to 2 days ahead; store covered in the refrigerator and bring to a full boil before assembling the charlotte. The finished charlotte can be assembled up to 24 hours ahead and refrigerated, though the bread will become softer over time.
Store covered in the refrigerator for up to 3 days. The charlotte is best served at room temperature or slightly chilled. Do not reheat, as this will cause the bread structure to collapse completely.
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