Apple Charlotte

Ingredients

• ten fine apples
• a piece of butter the size of an egg
• one cup of sugar
• the grated rind of half a lemon
• half a teaspoonful of cinnamon
• two tablespoonfuls of apricot marmalade
• thin strips of rather stale bread

Method

1. 1

   Peel and core apples, mince them.

2. 2

   Melt butter, add sugar, lemon rind, and cinnamon.

3. 3

   Stew apples until soft, mash, and mix in marmalade.

4. 4

   Line a buttered mould with bread, fill with apple mixture, cover with bread, and bake for forty minutes.

5. 5

   Dust with powdered sugar before serving.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 13. The excerpt below is the record exactly as published.

Apple Charlotte. — Peel and core ten fine apples, and mince them fine. Melt in a saucepan a piece of butter the size of an e.gg and one cup of sugar, the grated rind of half a lemon, and half a teaspoohful of cinnamon. Stew in this syrup till they are soft — about twenty minutes. Mash fine ; add two table- spoonfuls of apricot marmalade and let it cool. Butter a large charlotte mould; cut thin strips of rather stale bread

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