APPLE CHARLOTTE - CLASSICS OF THE AMERICAN FAMILIES IN 1913
The Classic Grand Americana recipe of 1913. The popular Apple Charlotte was recommended to all the families of the United States of America in 1913. The original recipe of Marion Harris Neil, very popular use of the stale bread and the bread crumbs.
APPLE CHARLOTTE
For the Apple Charlotte you will need
1 loaf of a stale bread
2 Tablespoonfuls of fresh sweet butter
1 1/2 of fresh apples
1/2 cupful of white granulated sugar
1/2 teaspoonful l of ground cinnamon powder
2 cloves
2 Eggs
CUT some slices of stale bread into pieces of about a quarter of an inch thick and cut them out into small rounds, then fry them in a hot butter to a light brown color. Line the baking pan with the buttered paper and then line a plain buttered mold with the rounds of fried in the butter bread. Peel and core one pound and a half of thefresh apples and stew them with half a cupful of sugar half a teaspoonful of cinnamon and two cloves remove. When apples are soft, remove them from the fire, and stir in the yolks of two eggs beat well; pour them into the prepared mold and cover with a rounds of bread fried and cut just the size of the top of the mold. Bake in a moderate oven for forty minutes. This is delicious when served with whipped cream or creme anglaise.