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Apples and Apricots, Charlotte of
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake, half an hour. Sufficient for six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 159. The excerpt below is the record exactly as published.
Apples and Apricots, Charlotte of. — Take slices of the crumb of bread about a quarter of an inch thick, or, if preferred, a few Savoy biscuits. Have ready a plain round moidd. Cut a round large enough for the bottom of the dish, and a number of fingers for the sides. Fry them in butter to a light brown, and spread them thinly on one side with apricot jam. Arrange them in the mould, the round at the bottom and the fin- gers at the sides, each piece overlapping another to prevent the fruit escaping. Fill the middle with apple mai-malade
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Cook this with the app: pantry check, scaling, and the assistant.