Apple Charlotte

Ingredients

• three dozen apples
• half a glass of water
• half of the peel of a lemon
• six ounces of sugar
• four ounces of peach marmalade
• half a pound of peach marmalade
• two ounces of sugar

Method

1. 1

   Cook apples with water and lemon peel until soft.

2. 2

   Remove peel, add sugar and marmalade, and reduce.

3. 3

   Butter a mold, layer with bread, fill with apples, cover, and bake for about an hour.

4. 4

   Serve with a sauce made from marmalade, water, and rum.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 82. The excerpt below is the record exactly as published.

Apple Charlotte. Pare three dozen ap- ples, put them in a saucepan on the fire with half a glass of water and half of the peel of a lemon ; when your apples are soft, remove the lemon-peel, add six ounces of sugar, four ounces of peach marmalade, and reduce one half, stirring constantly, so that the apples do not stick to the saucepan. Butter a tin mold, cut a piece of bread a quarter of an inch thick, the size and shape of the bottom of your mold, dip it in melted butter, and place it in your mold ; then cut some pieces of bread, the same thickness as above, the height of your mold and about two and a half inches wide. Place them around the sides (having dipped them in melted butter), one piece slightly overlapping the other. Pour the apples in the center, cover with a piece of bread dipped in melted butter, and send to the oven for about an hour ; drain off the butter, turn your charlotte out of the mold, and serve with the following sauce : Put in a saucepan half a pound of peach marmalade with half a glass of water, two ounces of sugar

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