Apple Charlotte

Ingredients

• One and a half pounds apples
• One ounce butter
• Two yolks of eggs
• Two ounces of sugar
• Grated rind of lemon
• Juice of half a lemon
• Two or three slices of bread
• Clarified butter

Method

1. 1

   Peel, core, and slice the apples.

2. 2

   Put them in a pan with the butter, sugar, rind and juice of lemon, and stew till soft.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Turn on to a hot dish.

10. 10

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

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 45. The excerpt below is the record exactly as published.

Apple Charlotte. One and a half pounds apples. One ounce butter. Two yolks of eggs. Two ounces of sugar. Grated rind of lemon. Juice of half a lemon. Two or three slices of bread. Clarified butter

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