charlotte

charlotte

[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.

Origin:
1790–1800; < French, special use of woman's name

Dictionary.com Unabridged

Charlotte

[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.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Collins
World English Dictionary
charlotte (ˈʃɑːlət)
 
n
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
 
[C19: from French, from the name Charlotte]

Charlotte (ˈʃɑːlət)
 
n
a city in S North Carolina: the largest city in the state. Pop: 584 658 (2003 est)

Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Word Origin & History

charlotte
"apple marmalade covered with bread-crumbs," 1796, from Fr., possibly from the fem. proper name, but the connection is obscure.
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Cultural Dictionary

Charlotte definition


City in southern North Carolina.

Note: Largest city of the state, and the foremost commercial and industrial center of the Piedmont region.
Note: Named for Queen Charlotte, wife of King George III of England.
The American Heritage® New Dictionary of Cultural Literacy, Third Edition
Copyright © 2005 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Encyclopedia Britannica
Encyclopedia

charlotte

either of two traditional French desserts, both formed in a deep, cylindrical mold. For a fruit charlotte the mold is lined with well-buttered bread, filled with a thick puree of apples, apricots, or other fruit, topped with additional slices of bread, and baked. It is served warm, often with a sauce. For cold charlotte, the mold is lined with ladyfingers (sticks of spongecake) and filled with ice cream, whipped cream, or most commonly, Bavarian cream (q.v.). If the latter is used the dessert is called a charlotte russe, a recipe believed to have been originated by the great chef Antonin Careme

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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