Cherry Charlotte from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Seed the cherries, and butter the bottom of a pudding dish. Cover the bottom with a layer of the bread crumbs, which must be soft. Then add a layer of the Cherries, which have been cooked, like the...
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Cooking tools:
- Cherry pitter
- Pudding dish
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
Ingredients
- A Pound of Cherries
- A Pound of White Sugar
- 2 Tablespoonfuls of Butter
- The Soft of Bread
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