Apple Charlotte

Ingredients

• 2 lb. apples
• i lb. sugar
• 1 lemon
• 1 gill water
• Thin bread
• Butter

Method

1. 1

   Take good cooking apples; peel, slice, core, and place them in a stew-pan with the sugar, water, and the rind of the lemon, and stir until boiling; let them simmer for an hour or so, until they are reduced to about one half the quantity.

2. 2

   Remove the stew-pan from the fire and take out the lemon-rind.

3. 3

   Now take a thin slice of the crumb of bread, and cut it into quarters.

4. 4

   Dip these pieces in melted butter, and put them at the bottom of a tin mould.

5. 5

   Line the sides of the mould inside with thin bread dipped into the melted butter.

6. 6

   Put the apples in the centre of the mould, and cover with a round of bread dipped in butter.

7. 7

   Bake in a hot oven until the bread is brown and crisp.

8. 8

   Turn the charlotte out onto a hot dish, and serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 62. The excerpt below is the record exactly as published.

APPLE CHARLOTTE. Ill SEMOLINA PUDDING. 1 lb. semolina. 2 oz. sugar. 2 eggs. 1} pints milk. A oz. butter. Flavouring. lloil milk in a saucepan ; add the semolina, and boil for five minutes, stirring constantly ; put in the sugar and butter, and mix the whole. Let these ingredients stand in the sauce- pan to cool, heat up the eggs, and stir them amongst the semolina, adding a flavouring of orange or lemon. Pour the pudding into a buttered mould, cover it with a buttered paper, and steam for an hour. Ground Pice may be treated in the same way. FIG PUDDING. A lb. figs. \ lb. apples. 1 lb. suet. 2 eggs. 1 oz. flour. 6 oz. sugar. 6 oz. bread crumbs. \ teaspoonful salt. \ teaspoonful nutmeg. A little milk. Chop finely the figs, the apples pared and cored, and the suet. Mix these with the sugar, bread crumbs, flour, salt, and nutmeg ; beat the eggs until light, add them with enough milk to moisten the other ingredients; press the mixture into a buttered shape, and boil for four hours. Serve hot with sweet sauce. APPLE CHARLOTTE. 2 lb. apples, i lb. sugar. 1 lemon. 1 gill water. Thin bread

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