Charlotte-aux-Pommes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1-1/2 inch wide.
  2. Dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich).
  3. Place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould.
  4. Brush the interior over with white of egg (this will assist to make the case firmer).
  5. Fill it with apple marmalade made by recipe No. 1395, with the addition of a little sherry.
  6. Cover them with a round piece of bread, also brushed over with egg, the same as the bottom.
  7. Slightly press the bread down, to make it adhere to the other pieces.
  8. Put a plate on the top, and bake the charlotte in a brisk oven, of a light colour.
  9. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam.
Original Text
CHARLOTTE-AUX-POMMES. 1418. INGREDIENTS.—A few slices of rather stale bread 1/2 inch thick, clarified butter, apple marmalade made by recipe No. 1395, with about 2 dozen apples, 1/2 glass of sherry. [Illustration: CHARLOTTE-AUX-POMMES.] Mode.—Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1-1/2 inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the interior over with white of egg (this will assist to make the case firmer); fill it with apple marmalade made by recipe No. 1395, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with egg, the same as the bottom; slightly press the bread down, to make it adhere to the other pieces; put a plate on the top, and bake the charlotte in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam. Time.—40 to 50 minutes. Average cost, 1s. 9d. Sufficient for 5 or 6 persons. Seasonable from July to March.
Notes
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