Apple Charlotte

Ingredients

• Pare the fruit
• a little lemon-peel
• a clove or two, or a little ginger
• sugar
• a little water
• a piece of butter
• some breadcrumbs

Method

1. 1

   Pare the fruit, cut in slices and remove the core and pips; then place in a saucepan with a little lemon-peel, a clove or two, or a little ginger, according to taste, sugar, and a little water, and let it boil to a pulp; then stir in a piece of butter.

2. 2

   Have ready some breadcrumbs and a well-buttered pie-dish, into which put some breadcrumbs; then add the fruit; cover with another layer of breadcrumbs, place small knobs of butter over, and bake to a nice brown.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.

Apple Charlotte Pare the fruit, cut in slices and remove the core and pips ; then place in a saucepan with a little lemon-peel, a clove or two, or a little ginger, according to taste, sugar, and a little water, and let it boil to a pulp ; then stir in a piece of butter. Have ready some bread- crumbs and a well-buttered pie-dish, into which put some bread-crumb

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