Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Apple | 1 medium (182g) | 95 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a slice of bread the same shape as the bottom of a plain round mould
- 1/2 inch thick
- 2 dozen apples
- 1/2 glass of sherry
- 1-1/2 inch wide
- 6 persons
Directions
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.
_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.