No. 2613 — Apple Charlotte with Rye Bread
English historical translation of Molokhovets recipe No. 2613 from the 1901 Russian cookbook, retaining original methods and measures.
Peel 6 large apples, cut into slices and remove the seeds. Add ½ glass of sugar, ¼ glass of currants, about ½ teaspoon of cinnamon, ⅛ glass of pounded bitter almonds, candied orange peel No. 3782 and ¾ glass of white wine. Stew lightly so the apples remain in pieces.
Meanwhile mix about 2 glasses of crumbled rye or sweet-and-sour black bread with 3–4 tablespoons of Provençal (olive) oil and fry lightly. Add about 10 pounded bitter almonds, lemon zest, ¾ glass of sugar, finely ground cinnamon and 2–3 cloves or vanilla.
Grease a mould with a tablespoon of olive oil, coat it with sifted rye breadcrumbs and place half of the prepared bread mixture in it. The original text then directs baking for about one hour, turning the mould for even browning; it does not clearly describe arranging the remaining bread and apple mixture.
To provide
6 apples and ¾ glass of sugar. ¼ glass of currants and cinnamon. 2–3 cloves or vanilla. ¼ glass of bitter almonds. ¾ glass of white wine and 2 glasses of bread. | 4–5 tablespoons of Provençal (olive) oil. Lemon zest. ½ glass of cherry preserve. Orange peel No. 3782. |