Apple Charlotte

Ingredients

• twelve or fifteen nice cooking apples
• two or three ounces of pounded sugar
• a quarter of a pound of fresh butter
• some thin slices of crumb of bread, one of about one inch and a half round

Method

1. 1

   Peel and core the apples, slice them, and cook with sugar and melted butter until soft but not cooked.

2. 2

   Line a mould with buttered bread, fill with apples, and bake until the bread is crisp and yellow.

3. 3

   Turn out and serve hot.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 184. The excerpt below is the record exactly as published.

APPLE CHARLOTTE. Feel and core twelve or fifteen nice cooking apples, cut them in thin slices, put them in a saut^-pan with two or three ounces of pounded sugar, and a quarter of a pound of fresh butter, previously melted; toss the apples over the fire till they are soft- to the touch, but not cooked. Take a plain round mould, cut some thin slices of crumb of bread, one of about one inch and a half round

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