Apple Charlotte

Ingredients

• oiled butter
• a dozen slices of bread
• a dozen good apples
• four ounces of castor sugar
• the rind of a grated lemon
• just enough water to cover them

Method

1. 1

   Butter a plain tin mould; cut bread slices and dip in oiled butter.

2. 2

   Arrange at the bottom and sides of the mould.

3. 3

   Make a puree with apples, add sugar and lemon rind, boil for half an hour, stirring constantly.

4. 4

   Pour into the mould and bake for three-quarters of an hour.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Apple Charlotte. Butter a plain tin mould ; cut slices of bread not quite a quarter of an inch thick, which should be dipped into oiled butter, scored across in diamond patterns, to put at bottom of mould ; cut some more slices the height of the mould, and the width of Savoy biscuits ; dip all these into oiled butter, and then arrange them neatly all round the mould, each one just overlapping the other. Make a puree with a dozen good apples by stirring them in only just enough water to cover them, beat them dry and add four ounces of castor sugar, and the rind of a grated lemon

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