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Apple Charlotte

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take 6 large apples and chop very fine, grate the inside of a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin pudding-pan, line it thickly with thin-sliced buttered bread, a layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces;
  2. continue to add till the pan is packed very tight--make the last layer of butter and sugar.
  3. Bake in a moderately hot oven two hours;
  4. serve with cream sauce.
  5. Put sugar in every layer.