Apple Charlotte
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- One cup apple sauce
- one cup sugar
- three cups cold water
- three cups boiling water
- one lemon
- three eggs
Method
- One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon.
- Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool.
- When it is nearly stiff, add the well-beaten whites of three eggs.
- Line a mold with lady-fingers, pour in jelly and let stand until firm.
- It is nice served with whipped cream or a sauce made from yolks of eggs.