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Charlotte of Apples
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Another way is to line the molds with thin slices of buttered bread, cut to fit the molds, and fill with Apple Braise No. 32.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
469Calories
2 gProtein
112 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein1.6 g
Carbohydrates112 g
Fiber2.3 g
Sugars79 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium51 mg
Potassium219 mg
Calcium48 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.9 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline18 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 62. The excerpt below is the record exactly as published.
CHARLOTTE OF APPLES. Prepare the Apple Marmalade No. i. To each quart of it add 2 ounces of currants, 2 ounces of sultanas, and i ounce of sliced almonds; flavor cinnamon
Cook this with the app: pantry check, scaling, and the assistant.