Apple Charlotte
2 lbs. of good cooking apples,
2 oz. of chopped almonds,
4 oz. of currants and sultanas mixed,
1 stick of cinnamon about
3 inches long, sugar to taste,
the juice of 1/2 a lemon,
Allinson bread and butter cut very thinly.
Pare, core, and cut up the apples, and stew them with a
teacupful of water and the cinnamon, until the apples have
become a pulp; remove the cinnamon, and add sugar, lemon juice,
the almonds, and the currants and sultanas, previously picked,
washed, and dried; mix all well and allow the mixture to cool;
butter a pie-dish and line it with thin slices of bread and
butter, then place on it a layer of apple mixture, repeat the
layers, finishing with slices of bread and butter; bake for 3/4
hour in a moderate oven.
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