Charlotte De Pommes Aux Abricots

Ingredients

• a doz. fine pippin apples
• a lump of butter
• a teaspoonful of ground cinnamon
• the grated rind of a lemon
• a saltspoonful of grated nutmeg
• a 1/2 lb. of powdered sugar
• 1/2 a lb. of apricot marmalade

Method

1. 1

   Cook apples with butter, cinnamon, lemon rind, nutmeg, and sugar.

2. 2

   Mix with apricot marmalade, place in a buttered mould lined with bread slices, cover with more bread, and bake until brown.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 39. The excerpt below is the record exactly as published.

Charlotte De Pommes Aux Abri- cots. Take a doz. fine pippin apples, cut them into quarters, peel, core, and put in a pan with a lump of butter, a teaspoonful of ground cinna- mon, the grated rind of a lemon, a saltspoonful of grated nutmeg, and a ^ lb. of powdered sugar. Cook over a moderate fire, and when nearly done remove, mix with it ^ a lb. of apricot marmalade,

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