Obs. Also 7 charlett. [cf. OF. charlet ‘sorte de vase’; also CHARLOTTE.]
1. A kind of custard containing milk, eggs, brayed pork, and seasoning, boiled to a curd.
c. 1390[?]. Form of Cury, 27. Charlet and charlet yforced.
c. 1425. Cookery Bk. (Harl. MS. 279) (1888), 17. Charlette (recipe) … Charlet a-forcyd ryally (recipe).
c. 1440. Promp. Parv., 70. Charlet, dyschemete, pepo.
1513. Bk. Keruynge, in Babees Bk. (1868), 273. Gelly, mortrus, creme almondes, blaunche manger, iussel, and charlet, cabage, and nombles of a dere, ben good; & all other potage beware of.
c. 1631. Turnam. Totenham, 277, in Hazl., E. P. P., III. 95. Chese crustis in charlett As red as any scarlette.
