Wednesday, April 1, 2015

A ~ Apple Charlotte

Welcome to the first day of the A-Z Challenge. My posts over the next month will be a selection of recipes from the 1800’s to the early 1900.

Today’s recipe is from the well known Victorian cook Mrs. Isabelle Beeton from her Household Management book.


INGREDIENTS.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste.
Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than 3/4 hour; torn the charlotte on a dish, sprinkle sifted sugar over, and serve.
Time.—3/4 hour. Average cost, 9d.
Sufficient for 5 or 6 persons. Seasonable from July to March.

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