Apple Charlotte

Ingredients

• 1 ^ lb. of apples
• 1 oz. butter
• 2 yolks of eggs
• 2 oz. of sugar
• Grated rind of a lemon
• Juice of half a lemon
• 2 or 3 slices of bread
• Clarified butter

Method

1. 1

   Peel, core, and slice the apples; put them in a pan with the butter, sugar, rind and juice of lemon, and stew till soft.

2. 2

   Rub this through a hair sieve, and add the yolks.

3. 3

   Cut the bread into rounds the size of a shilling, and cut two large rounds to fit the top and bottom of the tin to be used.

4. 4

   Dip the bread in the clarified butter, and place a large round at the foot of the tin.

5. 5

   Arrange the small rounds in layers round the tin, lining it to the top.

6. 6

   Fill the centre with the apple mixture, and place the other large round of bread on the top.

7. 7

   Twist a greased paper over, place a saucer with a weight in it on the top, and bake in a hot oven for one hour.

8. 8

   Turn on to a hot dish.

9. 9

   If any mixture remains after filling, heat it and dish round the charlotte.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 22. The excerpt below is the record exactly as published.

APPLE CHARLOTTE 1 ^ lb. of apples. 1 oz. butter. 2 yolks of eggs. 2 oz. of sugar. Grated rind of a lemon. Juice of half a lemon. 2 or 3 slices of bread. Clarified butter

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