A Charlotte of Apples

Ingredients

• some thin slices of bread
• clarified butter
• some baking apples
• sugar enough to sweeten them
• a little water
• a piece of cinnamon
• a few cloves

Method

1. 1

   Butter a mould and line it with buttered bread.

2. 2

   Prepare the apples with water, lemon peel, cinnamon, and cloves until soft.

3. 3

   Rub through a sieve, sweeten, and boil briefly.

4. 4

   Fill the mould with the apple mixture, cover with tart paste, and bake for an hour and a half.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 14. The excerpt below is the record exactly as published.

A CHARLOTTE OF APPLES. Cut some thin slices of bread as long as a quart mould is deep, into strips about two inches wide, or into round pieces, with a cutter; butter the mould; cut one thin slice of bread as large as the bottom of your mould, dip it into clarified butter, and lay it at the bottom of the mould ; dip your pieces of bread in the butter, one at a time, and as you have done them, put MADE EAST. 31 them round the sides of the mould, so that they half overlap one another, until they cover the whole of the inside ; brush them over with egg, which will stick them together. Pare, cut in quarters, and core, some baking apples ; put them into a stewpan with a little water, some grated lemon peel, a piece of cinnamon, and a few cloves : stew them over a slow tire till soft, and of the consistence of a marmalade ; rub them through a hair sieve; then put them again into the stewpan, with sugar enough to sweeten them

Cook this with the app: pantry check, scaling, and the assistant.