Apple Charlotte

Ingredients

• eight smallish apples
• half a pint of water
• the juice of a lemon
• two tablespoonfuls of apricot jam
• two bruised cloves
• a dessertspoonful of kirsch
• the mould
• some thin strips of white bread
• some butter
• plenty of sugar

Method

1. 1

   Pare, core, and quarter the apples.

2. 2

   Soak them in half a pint of water with lemon juice for half an hour, then dry them.

3. 3

   Mince the apples and lemon peel, put into a stewpan with syrup to cover, and simmer gently until soft.

4. 4

   Pass through a sieve, stir in apricot jam and cloves or kirsch, and simmer until stiff.

5. 5

   Prepare the mould by buttering and lining with sugared bread.

6. 6

   Fill with marmalade, cover with bread, and bake until crisp and pale brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 343. The excerpt below is the record exactly as published.

Apple Charlotte. — Choose apples which are known to bake well. Pare them, core them, and quarter them. Put the apple quarters with the cores, peel, and pips, into half a pint of water (or just enough to cover them), and squeeze in the juice of a lemon. Let the apple quarters soak in this for half an hour, then take them out and dry them. Mince the apples, mince the peel of a lemon, and put all into a stewpan with just enough syrup to cover. Simmer the apples very gently, and take care they do not burn . When they are quite soft pass them through the sieve, stir in two tablespoonfuls of apricot jam (for eight smallish apples), and either two bruised cloves, or a dessertspoonful of kirsch. Put all back in the pan. and simmer it, stirring continually, till the marmalade is stiff. Leave it to rest whilst you prepare the mould. Butter the APPLE CHARLOTTE 495 mould with, a brush. Cut some thin strips of white bread two inches wide and as long as the mould is high. If the mould narrows, narrow the strips of bread so that they may fit. Cut more slices of bread to fit the top of the mould neatly. Melt some butter in a soup-plate over hot water, and dip the slices of bread into it, dust them all over with sugar, putting plenty of sugar

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