Westphalian Charlotte

Ingredients

• Choose about fifteen good apples
• about Jib. of melted butter
• dust over them a few handfuls of sugar
• add a little cinnamon
• and lemon-zest
• take lib. or ljlb. of brown breadcrumbs
• Put -Jib. of butter into a pan
• 2 table-spoonfuls of cinnamon sugar
• £ wineglassful of Madeira or Malaga wine
• a piece of bread well buttered and cut into a round shape

Method

1. 1

   Toss the minced apples in melted butter until moisture is reduced, then add sugar, cinnamon, and lemon-zest.

2. 2

   Cook briefly, then mix breadcrumbs with butter, sugar, and wine.

3. 3

   Line a buttered Charlotte-mould with the mixture, fill with apples, cover with buttered bread, and bake for forty minutes.

4. 4

   Turn out and dust with caster sugar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 238. The excerpt below is the record exactly as published.

Westphalian Charlotte. — Choose about fifteen good apples, remove the peel and cores, and mince them very finely ; then put them into a stewpan with about Jib. of melted butter, toss them on a brisk fire until their moisture is reduced, dust over them a few handfuls of sugar, and add a little cinnamon and lemon-zest. Let them cook for a few minutes longer, and then remove from the fire. Next take lib. or ljlb. of brown breadcrumbs, dry them well, and rub them through a sieve. Put -Jib. of butter into a pan, make it hot, throw in the breadcrumbs, and fry them for a few minutes so that they will get dry ; then put them into a basin, and add 2 h 2 Sauces, &c., referred to, see under their special heads. 340 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Charlottes — continued. 2 table-spoonfuls of cinnamon sugar and a little chopped orange- and lemon-zest (grated rind), pour in £ wineglassful of Madeira or Malaga wine, and let the crumbs absorb it, woi-king it with a spoon to the required consistence. Then well butter a Charlotte-mould, and lay the preparation at the bottom and round the sides to about -jin. in thickness, pressing the breadcrumbs hard ; slightly warm the apples, put them into the hollow in the mould, and coyer the top with a piece of bread well buttered and cut into a round shape

Cook this with the app: pantry check, scaling, and the assistant.