Apple Charlotte
From Hilda's "where is it?" of recipes, 1891
Cover with a tin for the first half-hour to steam.
Presented as published in 1891. 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
1910Calories
6 gProtein
502 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories1910 kcal
Protein5.8 g
Carbohydrates502 g
Fiber28 g
Sugars445 g
Total Fat15 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol31 mg
Sodium3.6 mg
Potassium1951 mg
Calcium112 mg
Iron1.6 mg
Magnesium87 mg
Phosphorus240 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate0 mcg
Choline73 mg
Caffeine0 mg
Water1875 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 3. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. APPLE CAKE. (This being a pudding is not put with other cakes, Mrs. Strachey's Recipe.) Ingredients. \\ lb. Apples, reeled and cored, i lb. White Sugar, cut in quarters. 4 pint of Water. Boil the syrup, then add the apples, let them boil till quite soft and in a pulp. Add the juice and rind of a lemon grated. To be done over a quick fire — half an hour. Put into a mould ; serve cold, with custard or cream. APPLE CHARLOTTE. (My own Recipe.) Ingredients. I doe. Apples, i tablespoonful of Butler. 4 lb. of Sugar. A few Cloves or Cinnamon, id. loaf of White Bread, crumbled A wine-glass of Wine
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Cook this with the app: pantry check, scaling, and the assistant.