Apple Charlotte

Ingredients

• finger-biscuits instead of pieces of bread
• a little raspberry or red currant jam
• a little whipped cream is an improvement

Method

1. 1

   Make a very good Apple Charlotte using finger-biscuits instead of pieces of bread.

2. 2

   Pour the mixture in hot and press down well, then put it into a cool place.

3. 3

   It should be eaten cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 142. The excerpt below is the record exactly as published.

Apple Charlotte (another way). — A very good Apple Charlotte is made of finger- biscuits instead of ^lieces of bread. The mixture should be poured in hot, and well pressed do%vn, then put into a cool place. It should be eaten cold ; a little whipped cream is an improvement. Time, half an hour to make. Sufficient for five or six persons. Probable cost, Is. 6d. Apple Chartreuse.— Boil gently a cup- ful of the best rice and a little finely-gTated lemon-rind in a quart of milk, until the rice is tender and the milk absorbed in it ; add sugar to taste. Then take eight or ten apples, and core -n-ithout breaking them : put them in a dish with a little raspberry or red currant jam

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