Apple Charlotte

Ingredients

• a quart Charlotte-mould
• twelve fine russet apples
• one oz. of butter
• two tablespoonfuls of powdered sugar
• half the rind of a lemon
• a little cinnamon
• three tablespoonfuls of stewed apricots

Method

1. 1

   Copiously butter a quart Charlotte-mould.

2. 2

   Garnish its bottom with heart-shaped crodtons of bread-crumb, slightly overlapping one another; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another.

3. 3

   The crod@tons and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould.

4. 4

   Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot.

5. 5

   When the apples are cooked, and reduced to a thick purée, remove the faggot of aromatics and add three tablespoonfuls of stewed apricots.

6. 6

   Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould; for it settles in cooking.

7. 7

   Bake in a good, moderate oven for from thirty to thirty-five minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 412. The excerpt below is the record exactly as published.

APPLE CHARLOTTE Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-shaped crodtons of bread-crumb, slightly overlapping one another ; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another. The crod@tons and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould. Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot. When the apples are cooked, and reduced to a thick purée, — remove the faggot of aromatics and add three tablespoonfuls of stewed apricots

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