No. 2612 — Apple Charlotte with Toasted Bread
English historical translation of Molokhovets recipe No. 2612 from the 1901 Russian cookbook, retaining original methods and measures.
Take 1¼ stale Polish rolls and rub off the outer crust. Slice thinly, moisten with wine mixed with sugar, sprinkle with cinnamon if desired, and dry. Line the bottom and sides of a greased saucepan or baking mould with these pieces; alternatively brush them with butter and toast lightly first.
Peel and finely shred 8–10 sweet-and-sour apples. Fill the bread-lined mould with them in layers, sprinkling each layer with sugar and cinnamon and adding a little sweetened wine. Cover with similar pieces of bread and a lid, on which a few hot coals may be placed according to the source, and bake in the oven.
Carefully unmould onto a dish. If desired, pour over syrup made from 1½ glasses of water, ¼–½ pound of sugar and lemon zest.
To provide
⅝ pound, that is 1¼ Polish rolls. 3 pounds of apples and ½ glass of sugar. Cinnamon and 2 small glasses of Sauternes or sherry. | (For syrup, ¼–½ pound of sugar and lemon zest). |