Apple and Apricot Charlotte

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Peel and core the apples. Cut in quarters.
  2. Stew the apples with the butter, and sufficient sugar to sweeten, until tender, taking care not to let them burn.
  3. Warm the jam in a saucepan, and put through a sieve.
  4. Add the strained jam to the apples, and stir well together.
  5. Line a buttered mould with strips of thin bread which have been dipped in melted butter.
  6. Fill the mould with the apple and apricot mixture.
  7. Cover the top with a round of bread also dipped in melted butter.
  8. Bake about twenty minutes, or until the bread is well coloured.
Original Text
*Apple and Apricot Charlotte 6 large apples Butter, the size of a walnut Sugar The finely peeled rind of a lemon ¹⁄₂ lb. apricot jam Peel and core the apples. Cut in quarters. Stew with the butter, and sufficient sugar to sweeten, until tender, taking care not to let them burn. [Pg 67] Warm the jam in a saucepan, and put through a sieve. Add to the apples, and stir well together. Line a buttered mould with strips of thin bread which have been dipped in melted butter. Fill in with the apple and apricot mixture. Cover with a round of bread also dipped in butter. Bake about twenty minutes, or until the bread is well coloured.
Notes
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