Apple Charlotte

Ingredients

• a dozen fine russet apples
• plenty of sugar
• a little water
• strips of lemon peel
• a small piece of cinnamon
• a lump of very fresh butter
• slices of bread-crumb
• apricot, cherry, or gooseberry jam

Method

1. 1

   Peel apples, scoop out cores, cut into small pieces, and stew with sugar, water, lemon peel, and cinnamon.

2. 2

   Cook over a quick fire, stir occasionally, add butter, and remove lemon peel and cinnamon.

3. 3

   Line a mould with buttered bread-crumbs, fill with stewed apples, add jam if desired, cover with more bread-crumbs, bake until golden, turn out, and serve hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 117. The excerpt below is the record exactly as published.

Apple Charlotte. Roast black-cock. Choose some tender young birds, lard them with fine fillets of bacon, and roast. Serve, garnished with slices of lemon, and hand strong gravy in a sauceboat. Apple Charlotte. Peel a dozen fine russet apples, scoop out the cores, cut them up into small pieces, and stew in a preserving-pan with plenty of sugar, a little water, strips of lemon peel, and a small piece of cinnamon; cook over a quick fire, stir occa- sionally, add a lump of very fresh butter, and remove the lemon peel and cinnamon as soon as the apples are done. Line a mould with slices of bread-crumb, which have been dipped into melted butter ; let each piece overlap the other, fill the centre with the stewed apples, and if fancied, add a little apricot, cherry, or gooseberry jam

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