Apple Croûtes
1 quart of ripe red apples
1 cup of Stale bread crumbs
1 cup of Sugar
1 teaspoon of Cinnamon
1 cup of Butter
1 cup of milk
Choose the well ripe apples, the best are the red ones. Pare the apples, cut them into halves, and core those apples into quarts. Cut as many small pieces of bread, as there are pieces of apple, or you may use the stale bread crumbs. Put a piece of apple on each piece of bread- arrange this in layers. Arrange this cake in a slightly buttered glass baking pan, and pour a cup of milk over the cake- to wet it slightly. Dust this Charlotte cake thickly with powdered sugar, and sprinkle very lightly with the cinnamon. Bake the croutes in a moderate oven for thirty to forty- five minutes.Arrange on a festive dish. Sprinkle the Charlotte cake with powdered sugar, serve hot or cold .
THIS IS THE TRADITIONAL WAY MY FAMILY BAKES THE APPLES, WHICH IS TRADITIONAL TREAT OF THE SUNDAY DINNER AND GATHERINGS OF OUR THE FAMILY IN STATE OF CALIFORNIA AND THE STATE OF NORTH CAROLINA, THE UNITED STATES OF AMERICA. THE CHARLOTTE CAKE IS ESPECIALLY LOVED IN GERMANY, POLAND AND THE STATE IF CALIFORNIA AND IS PREPARED BY THE FAMILIES ALL THROUGH THE YEAR. THE SPICES THEY MAY BE SERVED WITH ARE MOSTLY THE CINNAMON AND SOMETIMES VANILLA. OUR CHARLOTTE IS GARNI WITH FINELY CHOPPED RAISINS OR CHOPPED NUT MEATS. THE APPLE CROUTES IS A TRADITIONAL STAPLE OF THE STATE OF THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE CAKE CHARLOTTE- WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE WAS AVOIDED. HOWEVER THE CINNAMON AND THE VANILLA HAS ALWAYS BEEN ALLOWED WITH THE DOLLOP OF THE HEAVY WHIPPED CREAM OVER THE TOP OF THE PIECE OF CHARLOTTE CAKE,