No. 1569 — Apple Charlotte Lined with White-Bread Toast
English historical translation of Molokhovets recipe No. 1569 from the 1901 Russian cookbook, retaining original methods and measures.
Take two stale five-kopeck French rolls, remove the crusts and cut even strips as tall as the charlotte mould, so they can stand tightly side by side along its walls.
Cut a circle and triangles for the base. Dice the scraps, coat with a heaped spoonful of hot melted butter by shaking in a small pan, then dry in the oven.
Peel, core and quickly shred one and a half to three pounds of Antonovka apples. Immediately stew uncovered with an eighth pound butter and half a glass sugar, stirring, and add cinnamon if desired.
Mix the apples with the toasted bread cubes.
Butter the mould well and place a buttered paper circle on the base. Dip the prepared bread strips in melted butter and tightly line walls and base.
Brush the edges of the strips with one yolk beaten in half a glass milk to help them join.
Fill with apples, dot with butter and cover with triangular pieces of bread and then the reserved crust.
Bake in a hot oven until browned and the bread loosens from the mould. Remove upper crust, invert onto a dish and peel off the paper.
Pour on a little fruit syrup diluted with hot water, or a syrup prepared from 1¼ glasses water, half a glass sugar and lemon zest.
To provide
2 French rolls 5–10 Antonovka apples ½–1 glass sugar Optional ½ teaspoon cinnamon and ¼ pound butter | ¼ pound table butter 2 yolks and ½ glass milk ½ glass syrup and ½ glass water Or ½ glass sugar and lemon zest |