Apple Charlotte (Another Method)

Ingredients

• Two pounds of apples
• six ounces of finely-chopped suet
• six ounces of white breadcrumbs
• four ounces of brown sugar
• one lemon (rind only)
• two tablespoonfuls of browned breadcrumbs

Method

1. 1

   Peel, core and cut the apples into thick slices.

2. 2

   Grease a pie-dish, coat it thickly with browned breadcrumbs; mix suet and breadcrumbs, grate lemon rind.

3. 3

   Fill pie-dish with alternate layers of apple and mixed suet and crumbs, with thick layers of breadcrumbs on top and bottom.

4. 4

   Mix lemon rind with sugar and sprinkle on each layer of apple.

5. 5

   Cover with greased paper and bake in a moderate oven for about one and a quarter hours.

6. 6

   Loosen edges with a knife and invert onto a hot dish.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 168. The excerpt below is the record exactly as published.

Apple Charlotte. (Another Method.) INGREDIENTS. — Two pounds of apples, six ounces of finely- chopped suet, six ounces of white breadcrumbs, four ounces of brown sugar, one lemon (rind only), two tablespoonfuls of browned breadcrumbs

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