The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.

[4] In 1815, Marie-Antoine Carême claims to have thought of charlotte à la parisienne "pendant mon établissement", presumably in 1803, when he opened his own pastry shop.

[5]: 446 [6] The earliest known English recipe is from the 1808 London edition of Maria Rundell's New System of Domestic Cookery:[7] Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking dish, but first rub it thick with butter.

Put apples, in thin slices, into the dish, in layers, till full, strewing sugar between, and bits of butter.

[10] A simplified version of charlotte russe was a popular dessert or on-the-go treat sold in candy stores and luncheonettes in New York City, during the 1930s, 1940s, and 1950s.

It consisted of a paper cup filled with yellow cake and whipped cream topped with half a maraschino cherry.