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Marmalade for the Charlotte
From Modern cookery, in all its branches, 1884
Serves 4
This quantity is for a moderate-sized Charlotte.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 427. The excerpt below is the record exactly as published.
ARMALADE FOR TIIE CHARLOTTE. Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered ; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.