Advertisement

Advertisement

charlotte

1

[ shahr-luht ]

noun

  1. a dessert of many varieties, served hot or cold and commonly made by lining a mold with cake or bread and filling it with fruit, whipped cream, custard, or gelatin.
  2. the mold used in making this dessert.


Charlotte

2

[ shahr-luht ]

noun

  1. Grand Duchess Charlotte Aldegonde Elise Marie Wilhelmine, 1896–1985, sovereign of Luxembourg 1919–64.
  2. a city in S North Carolina.
  3. a female given name: derived from Charles.

charlotte

1

/ ˈʃɑːlət /

noun

  1. a baked dessert served hot or cold, commonly made with fruit and layers or a casing of bread or cake crumbs, sponge cake, etc

    apple charlotte

  2. short for charlotte russe
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


Charlotte

2

/ ˈʃɑːlət /

noun

  1. a city in S North Carolina: the largest city in the state. Pop: 584 658 (2003 est)
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Charlotte

  1. City in southern North Carolina .


Discover More

Notes

Named for Queen Charlotte, wife of King George III of England .
Largest city of the state, and the foremost commercial and industrial center of the Piedmont region.
Discover More

Word History and Origins

Origin of charlotte1

From French, dating back to 1790–1800, special use of woman's name
Discover More

Word History and Origins

Origin of charlotte1

C19: from French, from the name Charlotte
Discover More

Example Sentences

From there, the dessert splinters into several different versions: baked ones filled with fruit, like the well-known apple charlotte, and unbaked ones, most commonly known as the cream-filled Charlotte Russe.

From Salon

Ms. de Boer found similarities between Shaker recipes and her grandmother’s in dishes like apple charlotte and sticky ginger cake.

Apple charlotte is only marginally more complicated: browned apples are baked in a loaf tin lined with white bread, like an autumnal version of summer pudding.

As “Joy of Cooking” has evolved since the first edition in 1931, written by Irma S. Rombauer, so have its recipes for gelatin molds and related aspics, whips, snows, puddings and charlottes.

The street was always busy, and black and white shoppers stopped in the shoe stores or bought charlotte russes to eat as they walked.

Advertisement

Advertisement

Advertisement

Advertisement


CharlotCharlotte Amalie