Apple Charlotte

Ingredients

• One scant pint of apples
• one-third of a box of gelatine
• one-third of a cupful of cold water
• one cupful of sugar
• the juice of a large lemon
• the whites of three eggs
• half a cupful of boiling water
• into a two-quart mould

Method

1. 1

   Pour half a cupful of boiling water upon the gelatine, stir until thoroughly dissolved, and pour upon the apple; then add the sugar and lemon juice.

2. 2

   Place in a basin of ice water, and beat until it begins to thicken.

3. 3

   Add the whites of the eggs, beaten to a stiff froth.

4. 4

   Pour into a two-quart mould, which has been lined with sponge cake, and put on ice to harden.

5. 5

   Make a soft custard of the yolks of the eggs, one pint of milk and three tablespoonfuls of sugar.

6. 6

   When the charlotte is turned out on a dish, pour this around.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 152. The excerpt below is the record exactly as published.

Apple Charlotte. One scant pint of apples, steamed, and rubbed .through a sieve ; one-third of a box of gelatine, soaked an hour in one- third of a cupful of cold water ; one cupful of sugar, the juice of a large lemon, the whites of three eggs. Pour half a cup- ful of boiling water upon the gelatine, stir until thoroughly dissolved, and pour upon the apple ; then add the sugar and lemon juice. Place in a basin of ice water, and beat until it begins to thicken. Add the whites of the eggs, beaten to a stiff froth. Pour into a two-quart mould

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