Apple Charlotte
Ingredients
2 lbs of apples (windfall or crab)
Stale bread
2 tablespoons of jam
1 oz dripping
2 cloves
Method
Wash apples more & stew tarts, halve and put the cloves in the tart with just enough water to keep them from sticking. Stew till soft, then rub them through a wire sieve rubbing hard and so that only skins and cores are left.
Melt the dripping. Dice the bread thinly, dip each piece in the dripping and use as needed to line the pie dish. Mix the apple and jam, put layers of apple jam in the lined pie dish. Binding with a well dipped juice or pieces of bread Bake till nicely browned and serve hot.
Recipe from U.295, Special Collections, UCC Library.