Apple Charlotte

Ingredients

• two dozen large cooking apples
• one pound of sugar
• a quarter of a pound of sliced preserved citron
• half a pound of hot melted butter
• a quart loaf of stale bread

Method

1. 1

   Prepare the apples by peeling and cutting them into small, thin pieces.

2. 2

   Take a baking-dish that will hold one gallon; line it with slices of the bread dipped in the melted butter, placing the buttered side against the sides of the dish; now make a thick layer of apples; strew plentifully with sugar, and dot with bits of citron; now another layer of buttered bread; now another thick one of apples, sugar, citron, etc., until the dish is packed as full as it will hold; steam for a while to extract the juice from the fruit; then place the dish in a stove-pan to bake, applying the heat very gradually; allow the charlotte to cook slowly for several hours, or until the apples have become perfectly tender and transparent; when drawn from the oven turn out into a flat dessert-dish and sift over a frosting of granulated white sugar; serve with a sauce of simple cream.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 85. The excerpt below is the record exactly as published.

Applb Charlottb. Prepare two dozen large cooking apples by peeling and cutting them into small, thin pieces. Have ready also one pound of sugar, a quarter of a pound of sliced preserved citron, half a pound of hot melted butter, and a quart loaf of stale bread

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