Apple Charlotte
From The official handbook for the National Training School for Cookery, 1891
Bake at 220°C for 45 minutes.
Presented as published in 1891. 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
1518Calories
10 gProtein
388 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1518 kcal
Protein9.6 g
Carbohydrates388 g
Fiber24 g
Sugars325 g
Total Fat4.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium294 mg
Potassium1051 mg
Calcium308 mg
Iron3.6 mg
Magnesium68 mg
Phosphorus180 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C165 mg
Vitamin A21 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Water890 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 113. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Average cost of "Apple Charlotte " {about one pint disk). INGREDIENTS. s. d. 2 lbs. of apples o 6 | lb. of loaf sugar o 2 The rind of one lemon o 1 Bread and clarified butter
Cook this with the app: pantry check, scaling, and the assistant.