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Apple Charlotte, or Charlotte de Pommes
From Modern cookery, in all its branches, 1884
Serves 4
Ensure the bread fits perfectly to avoid syrup escaping.
Presented as published in 1884. 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
166Calories
2 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein1.6 g
Carbohydrates38 g
Fiber0.8 g
Sugars23 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium86 mg
Potassium52 mg
Calcium41 mg
Iron0.7 mg
Magnesium5.8 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate5 mcg
Choline4.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 427. The excerpt below is the record exactly as published.
APPLE CHARLOTTE, OR CHARLOTTE DE POMMES. the top with slices of bread dipped in butter, and on these place a dish, a large plate, or the cover of a French stewpan with a weight upon it. Send the Charlotte to a brisk oven for three quarters of an hour should it be small, and for an hour if large. Turn it out with great care, and serve it hot. If baked in a slack oven it will not take MERINGUE OF PEARS, OR OTHER FRUIT. Butter a plain mould (a round or square cake-tin will answer the purpose quite well), and line it entirely with thin slices of the crumb of a stale loaf, cut so as to fit into it with great exactness, and dipped into clarified butter. When this is done, fill the mould to the brim with apple marmalade
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