No. 1570 — Apple Charlotte with Small Thin Rusks
English historical translation of Molokhovets recipe No. 1570 from the 1901 Russian cookbook, retaining original methods and measures.
Dip small thin rusks in milk or cream and line a well-buttered, breadcrumb-dusted mould, filling gaps with grated black bread or white bread mixed with sugar and butter.
Layer finely chopped apples sprinkled with cinnamon sugar or vanilla and dotted with butter.
Add more cream-dipped rusks interspersed with grated bread, then more apples and so on.
Cream four yolks with half a glass sugar and fold in four whipped whites. Pour a little over each apple layer.
Bake and turn onto a dish. The author remarks that extra sugar, vanilla and butter enrich the charlotte.
To provide
24 small rusks and one five-kopeck roll Or black bread Up to 10 apples and 1 glass sugar | ½ Russian pound butter ½ vanilla stick and 4 eggs |