Chartreuse of Apples
From The spirit of cookery, 1895
This recipe is a simple dessert that highlights the use of apples and jam.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 365. The excerpt below is the record exactly as published.
Chartreuse of Apples begins with apple jam, which German and English cooks affectedly and falsely call apple marmelade. Then the angelica enters as an orna- menting incrustation over the yellow, red, aud wdiite apples
Cook this with the app: pantry check, scaling, and the assistant.