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Apple Charlotte
From The thorough good cook, 1895
Serves 8
Add lemon juice to apples if desired.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
150Calories
1 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein1.4 g
Carbohydrates38 g
Fiber3.7 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium252 mg
Calcium29 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 215. The excerpt below is the record exactly as published.
Apple Charlotte. Stew a dozen apples ; butter a plain mould ; take a ncAv loaf, the crumb of which cut in thin slices about two inches broad and the depth of your mould, and cut two round pieces, one for the top and the other for the bottom of the mould. Then begin by dipping the round piece in good clarified butter
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