Charlotte Des Pommes Recipe

_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.

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