vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Charlotte
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
542Calories
6 gProtein
39 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein5.8 g
Carbohydrates39 g
Fiber3.5 g
Sugars27 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium40 mg
Potassium359 mg
Calcium89 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.9 mcg
Choline10 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 119. The excerpt below is the record exactly as published.
APPLE CHARLOTTE. Apple charlotte is a very dainty way to serve apples. Pare and cook six apples until tender; strain through a colander and sweeten a little. Dissolve one-half box of gelatine in a half -pint of water and add to the hot apples ; stir well, and add a teaspoonful of sherry. Set the bowl in a pan of cracked ice and stir until it begins to thicken. Whip a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.