Apple Charlotte
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 12. The excerpt below is the record exactly as published.
Apple Charlotte. — Twelve good-sized apples, peeled, cored and cut in pieces; one lemon, sliced; quarter pound of sugar. Cook all in one pint of water, gently, but quickly. Pour off syrup and place the fruit in a deep dish. Dissolve half a box of gelatine
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