Apple Charlotte
From 365 desserts, 1900
Presented as published in 1900. 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
2512Calories
12 gProtein
256 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2512 kcal
Protein12 g
Carbohydrates256 g
Fiber14 g
Sugars209 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.4 g
Cholesterol482 mg
Sodium107 mg
Potassium1428 mg
Calcium349 mg
Iron0.8 mg
Magnesium74 mg
Phosphorus386 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1445 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 45. The excerpt below is the record exactly as published.
Apple Charlotte. Pare and steam until tender 6 large tart apples, then press them through a colander and add to them while hot a x/2 cup of sugar ; cover a ^ box of gelatine with a cup of cold water and soak it y2 an hour, add this to the apples and stir until dissolved ; stand in a pan of cracked ice and stir continually until the mixture begins to thicken; then add quickly and carefully a pint of cream
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