vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Charlotte
From Fruit recipes, 1907
Serves 2
Serve with rich milk or wine sauce.
Presented as published in 1907. 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
734Calories
14 gProtein
58 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein14 g
Carbohydrates58 g
Fiber2.5 g
Sugars41 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium34 mg
Potassium596 mg
Calcium256 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus239 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C24 mg
Vitamin A445 mcg
Vitamin E1.7 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline51 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
APPLE CHARLOTTE Soften a half box of gelatine in a half cup of cold water then heat it over steam for a half hour. Grate two large, tart apples and one lemon or orange and beat lightly into a pint of whipped cream
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