Charlotte de Pommes (Apple Charlotte)

Ingredients

• a stale fine-grained sandwich loaf
• Cut into one quarter-inch thick slices
• strips about one and a half inch wide
• Grease with clarified butter
• a well-made, fairly stiff apple puree
• A small quantity of cake-crumbs can be added if liked.

Method

1. 1

   Cut the bread into slices and strips, grease the mould with clarified butter, dip the bread in oiled butter, and arrange in the mould.

2. 2

   Fill with apple puree, trim excess bread, and bake in a hot oven for about forty minutes.

3. 3

   Turn out onto a hot dish and pour hot fruit syrup around the base.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 450. The excerpt below is the record exactly as published.

Charlotte de JPommes {Apple Charlotte). — Cut a stale fine-grained sandwich loaf into one quarter-inch thick slices, cut these into strips about one and a half inch wide and of the same length as the charlotte mould which is to be used for this dish. Cut also a sufficient number of triangular-shaped or narrow kite- shaped slices to cover the bottom of the mould. Grease the inside of the charlotte mould with clarified butter. Now dip the shorter pieces of bread into oiled butter and place them, one by one, in the form of a circle at the bottom of the mould ; it is best to allow the slices to overlap each other, the points always meeting in the centre. Next arrange the long strips in a similar fashion, by dipping each into oiled butter and fixing them closely against the sides of the mould (these also should overlap each other). Fill the mould with a well-made, fairly stiff apple puree flavoured with sugar, lemon, and ground cinnamon. A small quantity of cake-crumbs can be added if liked.

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