Apple Charlotte
From Six little cooks, 1910
Remove the apple peel before serving and sprinkle with fine sugar.
Presented as published in 1910. 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
126Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein1.1 g
Carbohydrates34 g
Fiber2.8 g
Sugars28 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.7 mg
Potassium139 mg
Calcium27 mg
Iron0.6 mg
Magnesium8.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 72. The excerpt below is the record exactly as published.
APPLE CHAELOTTE. Butter a deep pie-dish; place a layer of buttered bread (without crust), on the bottom, then a layer of thin slices of apple, pared and cored, grate a little lemon peel on them, and squeeze on a few drops of juice, then a layer of sugar — perhaps two tablespoonfuls — and one tablespoon- fill of water
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