Charlotte Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

thin slices of white bread ↝ Bread, white [Yeast breads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
apples in thin slices ↝ Apple, raw [Apples]
sugar ↝ Sugar, NFS [Sugars and honey]
bits of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
thin slices of bread ↝ Bread, vegetable [Yeast breads]
warm milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish, having first rubbed it thick with butter.
Put apples in thin slices into the dish in layers till full, strewing sugar and bits of butter between.
In the mean time, soak as many thin slices of bread as will cover the whole in warm milk, over which lay a plate and a weight to keep the bread close on the apples.
Bake slowly three hours.

Original Text

Charlotte Pudding.

Cut as many thin slices of white bread as will cover the bottom and line the sides of a baking-dish, having first rubbed it thick with butter; put apples in thin slices into the dish in layers till full, strewing sugar and bits of butter between. In the mean time, soak as many thin slices of bread as will cover the whole in warm milk, over which lay a plate and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish put half a pound of butter in the whole.

Notes

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