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Apple Charlotte
From The national course in home economics, 1917
Serves 2
Proportions: 0.5 peck apples, 0.5 pound sugar, 0.25 pound butter.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 215. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Rub the bottom and sides of a baking pan with butter and line with slices of wheat bread or rolls; peel tart apples, cut small and nearly fill the pan, scattering bits of butter and sugar between the apples; grate a small nutmeg over the apples, soak as many slices of bread or rolls as will cover, and on this put a plate with a weight on top to keep the bread close upon the apples. Bake in a quick oven. The proportion of apples, but- ter and sugar to be used is: To one-half peck of tart apples one-half pound of sugar and one-quarter pound of butter
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