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Apple Charlotte (with Apricots)
From Harper's cook book encyclopædia, 1902
Serves 2
Rice cooked in milk can substitute apricots.
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 181. The excerpt below is the record exactly as published.
Apple Charlotte (with apricots). — Peel, core, and cut in thick slices one quart of nice pippin apples, and put with three table-spoonfuls of fresh butter in a small saucepan over a brisk fire for five minutes, stirring constantly. Remove from the fire and add one liquor-glass of brandy, three table-spoonfuls of water, half a teaspoonful of grated orange- rind, or of vanilla, three tablespoon- fuls of powdered sugar. Put the saucepan back over the fire, cook ten more minutes with cover on, stirring from time to time. This puree must be thick. Remove from the fire, cool the puree, and mix with it the white of an egg, beaten stiff. Butter well all over a mould of one quart, cut a round piece of an American loaf — it must be the size of the top of the mould and an eighth of an inch thick — lay it inside the mould, and garnish all around with slices of bread cut one inch wide and the length of the mould. Dip one side in melted butter, to make the slices adhere to the mould and stick together ; they must be overlapping each other. Fill up the mould to a third part with the cooked apples, and put in the centre six table-spoonfuls of apricot marmalad
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