Apple Charlotte

Ingredients

• fresh apples
• water
• sugar
• a little butter
• strips of bread

Method

1. 1

   Peel, core, and quarter apples, converting them into pulp with water and sugar.

2. 2

   Simmer apples, sugar, and butter together.

3. 3

   Butter a plain mold and line it with fried bread strips.

4. 4

   Fill with apple marmalade and bake.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 150. The excerpt below is the record exactly as published.

APPLE CHARLOTTE. rice cream. When the apples or pears are white, they may be ornamented with angelica. The angelica is made flexible in tepid water, and can then be cut in slices, by which rings are produced, or split up, cut into narrow strips or leaves, and a pattern made on the rice. A tuft of angelica leaves can be placed in the centre of each apple or pear. Dried cherries — that is, glace cherries — may also be used. Taste and in- genuity will produce very pretty combinations with angelica and cherries. Apple Charlotte. This can be made with fresh fruit or with the excellent dried apples now sent over from the United States. Fresh apples must be peeled, cored, and quartered, and converted into pulp. It is impossible to give rules for the quantity of water and of sugar required. The best apples are those which contain their own sugar and w^hich only require a spoonful or two of v/ater to assist in being converted into marm.alade. Apples, sugar, and a little butter are to be sim- mered together. If the apples are too dry, cider or the juice of a lemon must be used, and rather more sugar. A plain mould is to be slightly buttered, and then lined with strips of bread

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