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Apple Charlotte
From Temperance cook book, 1887
Serves 6
Can also be made with marmalade or jam.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 149. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Put into a well buttered pie-dish a layer of finely grated bread crumbs; then a layer of apples pared and sliced fine, a little sugar and grated nutmeg
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