Apple Charlotte

Ingredients

• sandwich bread
• a quart of apples
• a small piece of lemon rind
• a small stick of cinnamon
• sugar
• water
• a glass of claret wine

Method

1. 1

   Cut thin slices of sandwich bread one inch wide and three inches long, dip them in clarified butter, and place them against the sides of a round mould 4x4 inches, overlapping each piece.

2. 2

   Put some also in the bottom of the mould.

3. 3

   Cut a quart of apples into slices, cook them with sugar and very little water, adding a small piece of lemon rind and a small stick of cinnamon.

4. 4

   When cooked, the liquid should have evaporated.

5. 5

   Remove the lemon and cinnamon, fill the apples into the bread-lined mould, and bake slowly for one-half an hour until the bread has baked to a light brown colour.

6. 6

   Turn out the charlotte carefully on a platter and serve claret sauce with it, made with sugar and water, flavoured with lemon, and add a glass of claret wine.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 52. The excerpt below is the record exactly as published.

APPLE CHARLOTTE ^ Cut thin slices of sandwich bread one inch wide and three inches long, dip them in clarified butter and place them against the sides of a round mould 4x4 inches, over- lapping each piece. Put some also in the bottom of the mould. Cut a quart of apples into slices, cook them with sugar and very little water, adding a small piece of lemon rind and a small stick of cinnamon. When cooked the liquid should have evaporated. Remove the lemon and cinnamon, fill the apples into the bread-lined mould and bake slowly for one-half an hour until the bread has baked to a light brown colour. Turn out the char- lotte carefully on a platter and serve claret sauce with it. Make a syrup with sugar and water, flavour with lemon, and add a glass of claret wine

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