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Apple Charlotte
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
649Calories
12 gProtein
84 gCarbs
30 gFat
Full nutrition (25 nutrients)
Calories649 kcal
Protein12 g
Carbohydrates84 g
Fiber2.8 g
Sugars26 g
Total Fat30 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Sodium573 mg
Potassium358 mg
Calcium261 mg
Iron4.1 mg
Magnesium40 mg
Phosphorus154 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin C88 mg
Vitamin B60.1 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Water218 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 132. The excerpt below is the record exactly as published.
Apple Charlotte Coffee *Apple Charlotte—Cut bread into slices 4% inch thick; then into strips 1% inches wide, and as long as the height of mold to be used; cut 1 piece to fit top of mold, then divide it into 5 or 6 pieces. Crisco mold; dip slices of bread in melted Crisco, and arrange them on bottom. and around sides of mold, fitting closely together or overlapping. Fill center entirely full with apple sauce made of tart apples stewed until tender, sea- soned with Crisco and sugar. A little apricot jam can be put in center if desired; chopped almonds also may be added
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