Small Apple Charlottes

Ingredients

• a quarter of a loaf of stale American bread
• butter and sugar well six small, round pudding-molds
• Fill in with the apples
• Heat half a pint of raspberry juice

Method

1. 1

   Trim the crust off the bread, cut into slices, butter and sugar the molds, line with bread, fill with apples, and bake for twenty minutes.

2. 2

   Turn out onto a dessert dish, heat raspberry juice, pour over, and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 278. The excerpt below is the record exactly as published.

Small Apple Charlottes.— Prepare and cook the apples the same as for No. 1167, and when removed from the fire, put it aside to cool. Trim the crust off of a quarter of a loaf of stale American bread. Cut it into slices the thickness of a silver dollar. Butter and sugar well six small, round pudding-molds. Shape the slices of bread carefully, to line the insides. Butter them lightly ; place them in a clean baking-pan, and leave in the oven for five minutes to get a brown color. Remove them; let them cool a little, and then line the molds with them. Fill in with the apples, and lay the full molds on a baking-pan in the oven for twenty minutes. Turn the charlottes out on a dessert-dish. Heat half a pint of raspberry juice

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