Charlotte of Apples

Ingredients

• cut a slice of bread
• fill the mould with a good apple marmalade
• cut a slice of bread to fit the top

Method

1. 1

   Butter the mould well, cut a slice of bread about one-eighth of an inch thick to fit the bottom of the mould, dip it in clarified butter, and lay in neatly.

2. 2

   Fill in the sides of the mould with oblong slices of bread dipped in clarified butter, overlapping each slice.

3. 3

   Fill the mould with apple marmalade, cover with a slice of bread, and bake in a brisk oven.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 211. The excerpt below is the record exactly as published.

Charlotte of Apples.— Si.ysided moulds are best for this I favourite dislij but a round one will do. It is^ however^ des>iiable f that the sides should not he (juite perpendicular, as in a cake S Housekeeper and Cook 305 mould, but slope into a narrow bottom. Butter the mould well, cut a slice of bread about one-eigbtli of an inch thick to fit the bottom of the mould, dip it in clarified butter, and lay in neatly. Then with oblong slices, not more than one-sixteenth of an inch thick, fill in the sides of the mould, dipping each slice in clarified butter, placing it upright in the mould, and overlapping the next slice a little. Fill the mould with a good apple marmalade, cut a slice of bread to fit the top

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