Apple Charlotte or Friar’s Omelette

Ingredients

• 12 apples
• 2 oz. butter
• sugar
• i egg
• bread-crumbs
• cloves

Method

1. 1

   Boil the apples to a pulp with two cloves and a little water, then add the butter and sugar to taste, removing the cloves.

2. 2

   When cold, stir in the beaten egg.

3. 3

   Butter a pie-dish, sprinkle with bread-crumbs, add the apple mixture, and strew more bread-crumbs on top.

4. 4

   Bake in a moderate oven and turn out of the pie-dish, strew with white sugar.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 64. The excerpt below is the record exactly as published.

2 oz. butter, 1 lemon, 2 oz. sugar, 2 eggs, pastry. The apples must be peeled, cored, and cut in slices, and put in an earthenware jar to stew with the juice and rind of a lemon and the butter. When the apples are tender rub them through a hair sieve and stir in the yolks of the eggs. Line a pie-dish with pastry, pour in the mixture, and bake in a quick oven about twenty minutes ; have ready the whites of the eggs beaten to a stiff froth with a little sugar, and pile them on the top of the pudding. Decorate it with cherries and other dried fruits, and set back in the oven to colour the meringue. Angel Pudding. — § pint cream, 2 eggs (leave out one white), r oz. sugar, 1 oz. flour, 1 oz. butter. Melt the butter in the cream, then well mix in the other ingredients and bake in buttered tins. Serve hot with wine sauce (page 90). Apple Charlotte or Friar’s Omelette.— 12 apples, 2 oz. SWEETS. 95 butter, sugar, i egg, bread-crumbs, cloves

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