Apple Charlotte

Ingredients

• two eggs
• two cups milk
• half-cup sugar
• two cups rather stiff apple-sauce

Method

1. 1

   Make a boiled custard of the yolks of the eggs, the milk, and the sugar; whip the whites of the eggs very light, and beat them into the apple sauce, which should have been well sweetened while hot.

2. 2

   Heap the sauce and whites in a dish, and pour the custard over it.

3. 3

   Set in the ice-box, or some other cold place for half an hour before sending to the table.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

Apple Charlotte. Boiled Mutton^ Sauce Soubise. — In pur- chasing your mutton, select a fine large leg, and have it cut in two, in such a way that the knuckle and the lower part of the leg will make a good piece for boiling, leaving the upper part for roasting. Sauce Soiibise. — Four onions chopped, one tablespoonf ul flour, one tablespoonf ul butter, one cup of the liquor in which the mutton was boiled ; pepper and salt to taste. Stew the onions until very tender ; drain them, and rub them through a colander ; put the butter and flour together in a little saucepan, cook them until they bubble ; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and 206 FAMILY DINNERS FOR SPRING smooth ; add the pepper, salt, and the strain- ed onions; pass. with the boiled mutton. If properly made, this is a very appetizing sauce. Baked Hominy, — To two cupfuls of cold boiled hominy add a tablespoonf ul of melted butter, a tablespoonful of white sugar, one egg beaten, a cupful of milk, and a little salt ; beat all together until light, and bake in a buttered pudding dish. Serve as a vegetable. Apple Charlotte. — Two eggs, two cups milk, half -cup sugar, two cups rather stiflf apple-sauc

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