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Apple Charlotte
From The new home cook book, 1896
Serves 6
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
142Calories
2 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein1.6 g
Carbohydrates36 g
Fiber3.4 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium48 mg
Potassium228 mg
Calcium33 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline8.2 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 98. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Mrs. A. M. Gibbs. Put a layer of bread, cut in thin slices and buttered on both sides, in the bottom of your pudding dish, and on this a layer of apples cut as for a pie, seasoning with sugar and a dust of cinnamon
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