Charlotte des Pommes
Charlotte, from rennet apples first did frame
A pie, which still retains her name.
Though common grown, yet with white sugar stewed,
And butter’d right, its goodness is allowed.
King.
Pare, core, and mince fifteen French rennet apples; put them into a frying-pan with some powdered loaf sugar, a little pounded cinnamon, grated lemon-peel, and two ounces and a half of fresh butter; fry them a quarter of an hour over a quick fire, stirring them constantly. Butter the shape the size the Charlotte is intended to be; cut strips of bread long enough to reach from the bottom to the rim of the shape, so that the whole be lined with bread; dip each bit into melted butter, and put a layer of fried apples, and one of apricot jam or marmalade, and then one of bread dipped into butter; begin and finish with it. Bake it in an oven for an hour. Turn it out to serve.