Apple Charlotte

Ingredients

• four large or six medium-sized Newtown pippins
• two ounces of fresh butter
• four ounces of powdered sugar
• a gill of white wine
• the peel of half a lemon
• a three-pint charlotte-mold
• two ounces of apricot marmalade
• two tablespoonfuls of maraschino
• one of water

Method

1. 1

   Prepare apples with butter and sugar, moisten with wine, and cook.

2. 2

   Line mold with bread, fill with apples, cover, bake for 45 minutes, then serve with heated marmalade.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 278. The excerpt below is the record exactly as published.

Apple Charlotte. — Select four large or six medium-sized New- town pippins. Peel, core, and cut them into quarters. Put them into a saucepan with two ounces of fresh butter and four ounces of powdered sugar, and place on a moderate fire. Toss them for two minutes, then moisten with a gill of white wine, and grate in the peel of half a lemon. Cover the saucepan, and let cook for ten minutes so that the liquid be almost entirely absorbed by the apples. Remove from the fire, and put aside to cool. Take a three-pint charlotte-mold ; line it, beginning from the bottom, with cut slices of American bread the thickness of a silver dollar. Glaze them well with melted butter, using a hair brush for the 336 THE TABLE. purpose, and sprinkle powdered sugar lightly over. Let each slice over- lap slightly until the bottom is covered. Then line the sides to the edge in the same way. Fill the mold with the prepared apples, and cover with slices of bread. Lay it on a baking-pan, and place it in a brisk oven for forty-five minutes, or until the bread be a good golden color. Then take it out, lay a hot dessert-dish on top, turn it over, and remove the mold. Heat«in a saucepan two ounces of apricot marmalade with two tablespoonfuls of maraschino and one of water

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