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Apple Charlotte

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a quart Charlotte-mould
  2. one oz. of butter
  3. two tablespoonfuls of powdered sugar
  4. three tablespoonfuls of stewed apricots
  5. twelve fine russet apples

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Copiously butter a quart Charlotte-mould.
  2. Garnish its bottom with heart-shaped croûtons of bread-crumb, slightly overlapping one another;
  3. and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another.
  4. The croûtons and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould.
  5. Meanwhile, quarter twelve fine russet apples;
  6. peel, slice, and cook them in a sautépan with one oz.
  7. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot.
  8. When the apples are cooked, and reduced to a thick purée, remove the faggot of aromatics and add three tablespoonfuls of stewed apricots.
  9. Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould;
  10. for it settles in cooking.
  11. Bake in a good, moderate oven for from thirty to thirty-five minutes.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

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.