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
• thin slices of bread
• oiled butter

Method

1. 1

   Peel, core and slice the apples, put them into a stewpan with the sugar and two tablespoonfuls of water, and cook until tender.

2. 2

   When the apples are reduced to a soft smooth pulp, add the butter and lemon rind, and sweeten to taste.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Each piece of bread must be dipped into the oiled butter before being used.

7. 7

   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.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 168. The excerpt below is the record exactly as published.

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

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