Apricot Charlotte (another way)

Ingredients

• Butter an ordinary pie-dish
• a layer of bread-crumbs about a quarter of an inch thick
• a layer of hot apricot marmalade
• two or three pieces of butter
• a cupful of cold water

Method

1. 1

   Put a layer of bread-crumbs in the buttered pie-dish, then a layer of apricot marmalade, and repeat until full.

2. 2

   Lay butter on top and pour cold water over.

3. 3

   Bake in a moderate oven for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 161. The excerpt below is the record exactly as published.

Apricot Charlotte (another way).— Butter an ordinary pie-dish. Put at the bottom a layer of bread-crumbs about a quarter of an inch thick, and then a layer of hot apri- cot mai-malade, and repeat until the dish is full. Lay two or three pieces of butter on the top, and pour a cupful of cold water over the whole. Bake in a moderate oven. Time ■ to bake, half an hour. SuSicient for six i persons. I Apricot Charlotte (another way).— Put | a piece of the crumb of bread about the size j of a penny piece at the bottom of a pint basin ; j then put five or six fingers of bread round i it, leaving a little distance between each finger. Put in some apricot or any other jam, hot, a ' spoonful at a time, to prevent the bread lea^-ing I its position. Cover the top entirely with pieces | 3 of bread in the shape of dice, press it down with a plate and a weight, and leave it until cold. Tiu-n it out on a glass dish, and pour a little custard round it. Time to stand, five or hours. Sufiicient for five or six persons. Apricot Chips, — Put one poimd of impeded apricots, cut into slices, into a thick syrup made of two pounds of sugar boiled with a pint of water until it is nearly candied. Let them stand in this a couple of hours ; then put them into a presei'%-ing-pan, and make them as hot as possible without boiling. Take them from the fire and let them stand all night. Next day remove the chips from the syruj), spread them on plates, and di-y them. Time to remain in the candy, twenty-four hours. Apricot Cream. — Take a dozen and a half lipe apricots: pare, stone, and hah-e them, and place them in a saucepan with a cupful of sugar dissolved in a cupful of water. Let them simmer gently until they are reduced to pulp, when they must be pressed through a fine sieve, and put aside to cool. Boil a pint and a half of new milk or cream with tliree table- spoonfuls of sugar. If these cannot be easily obtained, Swiss milk may be substituted, and will answer very much the same purpose, but it must be remembered that whenever this is used, less sugar will be required. Let it cool after boUing, then put to it the yolks of eight eggs well beaten. Pour this into a jug, which must be placed in a saucepan of boiling water and stii-red one way until it thickens. Add one OTmce and a half of isinglass which has been boiled in a little water, and when the cream is cold, mix the apricot with it; pour the mixture into a well-oiled mould, and keeii it in a cool place. If apricots are out of season, apricot marmalade may be used instead. Time to thicken the cream, ten to fifteen minutes. Probable cost, 4s. 6d, if made with milk, and with apricots at Id. each. Apricot Custard. — Line a pie-dish with a good short crust. Spread smoothly at the bottom, a layer of apricot marmalade

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