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Apple Charlotte
From The white ribbon cook book, 1894
Serves 6
This is an old English dainty.
Presented as published in 1894. 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
Nutrition per serving
521Calories
4 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein4.4 g
Carbohydrates132 g
Fiber3.6 g
Sugars125 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium242 mg
Calcium22 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Choline11 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 84. The excerpt below is the record exactly as published.
Apple Charlotte — Soak i^ box gelatine 2 hours in 2 small cups of cold water. Pare and steam 8 medium-sized apples; when they are tender press through the colander and add 3 cups of sugar and the juice of 1 large lemon
Cook this with the app: pantry check, scaling, and the assistant.