Apricot Charlotte

Ingredients

• pieces of stale bread
• half a pound of sugar
• every pound of fruit
• two or three of the kernels
• a cupful of milk

Method

1. 1

   Butter a round mould, cut stale bread for the base and sides, fry in butter, and arrange in the dish.

2. 2

   Pour in hot apricot jam, cover with buttered bread, and bake.

3. 3

   Serve with sifted sugar or lemon milk sauce.

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. — Well butter a plain round mould. Cut pieces of stale bread — a roimd for the bottom and fingers for the sides. Fry them in butter, and arrange them in the dish, each piece overlapping another, so that the fruit may not escape. Pour in while hot a little apricot jam. In making the jam, allow half a. pound of sugar to every pound of fruit, blanching two or thi-ee of the kernels and boiling them with it. Put pieces of buttered bread over the top, and bake in a moderate oven. Turn out carefully, and serve hot, \sath a little sifted sugar, or with a sauce made of the juice of a lemon stirred into a cup- ful of mil

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