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Swiss Apple Charlotte
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Recipe by Mrs. E. C. Shevlin.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 60. The excerpt below is the record exactly as published.
Swiss Apple Charlotte. Butter pudding dish and line bottom with small slices of stale bread buttered and cut rather thin. Add several tespoons of cranberry jelly, then a thick layer of apples sliced, sugar and cinnamon. Make a second layer like first and cover with crumbs. Add a teaspoon of lemon juice and small piece of butter
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