Charlotte [3]

Charlotte [3]

Charlotte, verschiedenartige Mehlspeisen, gewöhnlich aus Semmeln, sein hineingeschnittenen Äpfeln, Zucker, Zimmt, Rosinen u. Orangeschalen, mit Wein od. Wasser in einem mit Butter ausgestrichenen Napf braun gebacken, dann auf eine Schüssel gestürzt, ein Paar Löffel Arak darüber gegossen, mit Citronenzucker bestreut u. warm od. kalt ohne Sauce gegessen.


Pierer's Lexicon. 1857–1865.

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