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Apple Charlotte
From The white ribbon cook book, 1894
Serves 6
The rhubarb must be boiled and stirred until a good deal of the watery portion has evaporated, and then sugar, 1.5 lb. to 1 lb. of fruit, being added, it should be allowed to boil until it is thick.
Presented as published in 1894. 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
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 102. The excerpt below is the record exactly as published.
Apple Charlotte — Some good cooking apples, sugar (1 lb. apple pulp to 3^ lb. sugar), lemon flavoring, fried bread
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