INGREDIENTS. — Twelve apples, two whites of eggs, castor
sugar, jam or jelly✪ Apples, Baked.
METHOD. — Pare and core the apples, keeping them whole;
roll up an apple-paring tightly, and place it in the center of
each apple. Brush over with whites of eggs, and put aside
until it dries; then re-coat, sprinkle with castor sugar, put the
apples into a pie-dish, cover with a greased paper and bake
in a slow oven until tender. Be careful not to over-cook or
they may break. When done, remove the apple-paring and
fill the cavity with blackberry or black currant jelly, black-
berry or raspberry jam, or whatever may be preferred; a small
piece of butter and some brown sugar is liked by many.
Apple Charlotte.
INGREDIENTS. — Four pounds of good cooking apples, eight
ounces of brown sugar, or to taste, two ounces of butter, the
rind of two lemons. For lining the mold: thin slices of bread,
oiled butter✪ Apple Charlotte.
METHOD. — Peel, core and slice the apples, put them into a
stewpan with the sugar and two tablespoonfuls of water, and
cook until tender. When the apples are reduced to a soft
smooth pulp, add the butter and lemon rind, and sweeten to
STANDARD COOKERY. 243
taste. Meanwhile take a plain souffle mold, and cover the
bottom with a round of bread, previously cut in quarters and
dipped into the melted butter. If a pretty dish is desired, the
sides of the mold should be lined with rounds of bread, of
three-quarters of an inch diameter, arranged over-lapping each
other; but as three or four tiers may be required this method
occupies considerable time. It may be more quickly lined with
long narrow strips the size of Savoy biscuits, these may also
overlap each other, or they may be laid flat against the tin.
Each piece of bread must be dipped into the oiled butter be-
fore being used. When the mold is ready put in the apple
pulp, cover the top with a round of bread, and bake in a
moderate over for about thirty minutes.
Apple Charlotte. (Another Method.)
INGREDIENTS. — Two pounds of apples, six ounces of finely-
chopped suet, six ounces of white breadcrumbs, four ounces
of brown sugar, one lemon (rind only), two tablespoonfuls
of browned breadcrumbs✪ Apple Charlotte (Another Method).
METHOD. — Peel, core and cut the apples into thick slices.
Grease a pie-dish, and coat it thickly with browned bread-
crumbs; mix together the suet and breadcrumbs, and grate
the lemon rind. Fill the pie-dish with alternate layers of
apple and mixed suet and crumbs, letting the bottom and top
layers be rather thick ones of breadcrumbs; the lemon rind
should be mixed with the sugar and sprinkled on each layer of
apple. Cover with a double layer of greased paper, and bake
in a moderate oven for about one and a quarter hours. When
ready, loosen the edges with a knife, and invert on to a hot
dish.
Apple Cheesecakes.
INGREDIENTS. — Three pounds of apples, six ounces of sugar,
three ounces of butter, six eggs, two lemons, paste✪ Apple Cheesecakes.
Page 168 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
INGREDIENTS. — Twelve apples, two whites of eggs, castor sugar, jam or jelly.
METHOD. — Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the center of each apple. Brush over with whites of eggs, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a pie-dish, cover with a greased paper and bake in a slow oven until tender. Be careful not to over-cook or they may break. When done, remove the apple-paring and fill the cavity with blackberry or black currant jelly, blackberry or raspberry jam, or whatever may be preferred; a small piece of butter and some brown sugar is liked by many.
Apple Charlotte.
INGREDIENTS. — Four pounds of good cooking apples, eight ounces of brown sugar, or to taste, two ounces of butter, the rind of two lemons. For lining the mold: thin slices of bread, oiled butter.
METHOD. — Peel, core and slice the apples, put them into a stewpan with the sugar and two tablespoonfuls of water, and cook until tender. When the apples are reduced to a soft smooth pulp, add the butter and lemon rind, and sweeten to
taste. Meanwhile take a plain souffle mold, and cover the bottom with a round of bread, previously cut in quarters and dipped into the melted butter. If a pretty dish is desired, the sides of the mold should be lined with rounds of bread, of three-quarters of an inch diameter, arranged over-lapping each other; but as three or four tiers may be required this method occupies considerable time. It may be more quickly lined with long narrow strips the size of Savoy biscuits, these may also overlap each other, or they may be laid flat against the tin. Each piece of bread must be dipped into the oiled butter before being used. When the mold is ready put in the apple pulp, cover the top with a round of bread, and bake in a moderate oven for about thirty minutes.
Apple Charlotte. (Another Method.)
INGREDIENTS. — Two pounds of apples, six ounces of finelychopped suet, six ounces of white breadcrumbs, four ounces of brown sugar, one lemon (rind only), two tablespoonfuls of browned breadcrumbs.
METHOD. — Peel, core and cut the apples into thick slices. Grease a pie-dish, and coat it thickly with browned breadcrumbs; mix together the suet and breadcrumbs, and grate the lemon rind. Fill the pie-dish with alternate layers of apple and mixed suet and crumbs, letting the bottom and top layers be rather thick ones of breadcrumbs; the lemon rind should be mixed with the sugar and sprinkled on each layer of apple. Cover with a double layer of greased paper, and bake in a moderate oven for about one and a quarter hours. When ready, loosen the edges with a knife, and invert on to a hot dish.
Apple Cheesecakes.
INGREDIENTS. — Three pounds of apples, six ounces of sugar, three ounces of butter, six eggs, two lemons, paste.
Records on this page
Apples, BakedApple CharlotteApple Charlotte (Another Method)Apple Charlotte (Another Method)Apple Cheesecakes