Apple Charlotte

Ingredients

• 1 medium apple
• 1/4 t. cream of tartar
• Rind of 1/2 lemon
• 1 egg white
• 3/4 C. water
• 1/2 C. candied fruit
• 1/2 C. sugar
• Juice of 1 lemon
• 3/4 C. boiling water
• 2 T. granulated gelatine
• 1/4 C. cold water
• 1 C. whipped cream

Method

1. 1

   Pare and cook apples with lemon rind until tender.

2. 2

   Strain and cook sugar and water until it threads.

3. 3

   Remove from fire, add cream of tartar, and pour slowly onto beaten egg white.

4. 4

   Beat until creamy, add apple pulp and fruit in lemon juice.

5. 5

   Dissolve gelatine in hot water and add to mixture.

6. 6

   Let cool, fold in whipped cream, and turn into a mold lined with lady fingers.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 90. The excerpt below is the record exactly as published.

14 C. cold water % C. cold water 3 yolks of eggs 2 C. maple sugar 1 pint thick cream 172 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Put gelatine in cold H20 for 1 hour. Place mould in cold water. Add water to sugar, stir until dissolved and cook until it hairs. Re- move from fire, add gelatine slowly, stirring well. Allow mixture to cool slightly. Add one-half syrup slowly to beaten eggs. Turn into remaining syrup. Beat with Dover egg beater until cold. Beat cream, fold cream into mixture, turn into mould. Pack in ice for 3 hours, or leave in cold place over night. TAPIOCA CREAM. 14 C. pearl tapioca or 2 egg yolks iy2 T. minute tapioca 1-3 C. sugar 2 C. scalded milk % t. salt 1 t. vanilla 2 egg whites Wash tapioca and soak 1 hour in cold water to cover; then cook until transparent, drain, add scalded milk, egg and sugar. Cook as for a custard. Cool, add beaten egg whites (stiff), add vanilla. PRUNE WHIP. 1-3 lb. prunes Whites 5 eggs y2 cup sugar V2 T. lemon juice Pick over and wash prunes, then soak 1 hour in cold water to cover. Cook in same water until soft. Remove stones and rub prunes through a strainer, add sugar, cook 5 min. Beat egg whites stiff, add prune mixture when cold, and lemou juice. Put in but- tered baking dish and bake 20 min. in slow oven. Serve cold with boiled custard. APPLE CHARLOTTE. 1 medium apples 14 t. cream of tartar Rind of y2 lemon 1 egg white 34 C. water 3/2 C. candied fruit V2 C. sugar Juice of 1 lemon 34 C. boiling water 2 T. granulated gelatine Lady lingers 14 C. cold water 1 C. whipped cream

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