Mississippi Charlotte Russe
Ingredients
Directions
Layer sponge cake slices and raisins in a glass custard bowl.
When nearly full, pour rich boiled custard over the layers.
Top with icing and decorate with jelly.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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