Apple Charlotte
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 70. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Cat slices of wheat bread or rolls, and baring: rubbed the bottom and aides of a basin with a bit of batter, line it with the sliced broad or rolls; peel tart apples, out them small, and nearly fill the pan, strewing bits of butter and sugar between the apples; grate a small nutmeg over; soak as man; slices of bread or rolls as will cover it; over which put a plate, and a weight, to keep the bread close upon the apples; bake two hours in a quick oven, then turn it out Quarter of a pound of butter, and half a pound of sugar, to half a peck of tart apples
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