Care to make a classic Edwardian dessert for your holiday festivities this year? Mrs. H.G. Reynolds of Old Mission has just the recipe for you! Reynolds’ version of a Charlotte Russe was found in a local cook book compiled by “Grand Traverse Housekeepers” and from the Household Department of the Grand Traverse Herald, one of few newspapers published in the Grand Traverse Region around the turn of the previous century.

All subscribers to the Herald were presented with a copy of The Herald Cook Book, copyright 1884. The endeavor must have been popular, as two more cook books were published by the Herald before 1900. All three are available for your perusal at the Traverse Area District Library.

You can imagine a Russe was a popular dessert because of its versatility. You could flavor the dessert with whatever fruit was in season that moment. You could use up any cookies, sponge cake, or biscuit that had gone stale. And, you didn’t have to monitor the dessert in the oven! What a perfect dish for Thanksgiving, when that space is already occupied by whatever main dish you’re serving. Enjoy!

“Charlotte Russe

Line a pan with lady fingers, or light cake. Take a quart of cream, sweetened to taste and flavored with vanilla, then whip it. Pour half a cup of hot water on half an ounce of gelatine which has been soaking in a little cold water. After it is dissolved stir very hard into the whipped cream and then pour it into the mold being careful not to upset the cake. Set in a cold place to harden.  -Mrs H.G. Reynolds, Old Mission.”