Apple Charlotte
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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
1682Calories
13 gProtein
435 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1682 kcal
Protein13 g
Carbohydrates435 g
Fiber40 g
Sugars339 g
Total Fat5.6 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol0 mg
Sodium293 mg
Potassium2176 mg
Calcium370 mg
Iron4.4 mg
Magnesium118 mg
Phosphorus317 mg
Zinc1.9 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A46 mcg
Vitamin E1.3 mg
Vitamin K13 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate13 mcg
Choline82 mg
Caffeine0 mg
Water1976 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.
Apple Charlotte. Butter a plain tin mould ; cut slices of bread not quite a quarter of an inch thick, which should be dipped into oiled butter, scored across in diamond patterns, to put at bottom of mould ; cut some more slices the height of the mould, and the width of Savoy biscuits ; dip all these into oiled butter, and then arrange them neatly all round the mould, each one just overlapping the other. Make a pur^e with a dozen good apples by stirring them in only just enough water to cover them, beat them dry and add four ounces of castor sugar, and the rind of a grated lemon
Cook this with the app: pantry check, scaling, and the assistant.