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Apple Charlotte (Charlotte des pommes)

Erken's apple charlotte: a 1-liter mold lined with butter-dipped white-bread slices, filled with thick apple purée cooked from 1.5–2 kg apples with butter, powdered sugar and lemon zest, baked 35–40 minutes, turned out and served with sugar or apricot sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 470 (falt i det fri)

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About the dish

The French charlotte was one of the finer desserts in Erken's repertoire: a mold lined with butter-dipped white-bread slices, filled with thick apple purée and baked until it can be turned out. Served with sugar or apricot sauce.

How to make it

  1. 1

    Prepare the mold

    Grease a straight-sided mold of about 1 liter well with butter. Cover the bottom with lightly fried white-bread slices.

  2. 2

    Line the sides

    Cut bread slices as tall as the mold and about 0.75 cm thick. Dip them in melted butter and place them around the whole mold, slightly overlapping.

  3. 3

    Cook the apple purée

    Peel the apples, quarter them and cut them into thin slices. Cook them in an enameled pot with 30 g butter, the powdered sugar and the lemon zest to a thick purée. Pour out the purée and remove the lemon zest.

  4. 4

    Fill and bake

    Fill the mold completely, with a slight dome, with the apple mixture. Bake in a hot oven, about 200 °C (390 °F), for 35–40 minutes.

  5. 5

    Serve

    Turn out the charlotte and serve with sugar or apricot sauce. 3 tablespoons of the sauce can be stirred into the apple purée. Arrange boiled apples or pears around on the platter.

Changes from the original

Measurements modernized (g, kg). 'Flormelis' is rendered as powdered sugar/sugar, 'hot oven' estimated at 200 °C (390 °F). Unspecified amounts of bread and butter have been estimated.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 470)~79% of the text changedremovedadded
1 stk franskbrød Franskbrød (uten skorpe, skåret i skiver). 100 g skorpe) smør (smeltet, til brødskivene og formen). 1,75 kg 1½—2 kg. epler (1,5–2 kg). 30 g gr. smør (til eplepuréen). 40 g melis. 1 stk sitron (skallet). aprikossaus eller sukker (til servering). Smør en rett form på gr. flormelis citron. En ret form, som tar ca. 1 liter l., smøres godt med smør. Dekk bunnen Bunden dækkes med lett let stekte franskbrødskiver.. Skjær franskbrødskiver. Til siderne skjæres brødskiver like høye av samme høide som formen og ca. 0,75 cm tykke. Dypp dem ¾ cm. tykke; disse dyppes i smeltet smør smør, og legg dem den ene lægges litt over den anden rundt hele formen, litt overlappende.. Skrell eplene, del dem formen. Eplerne skrælles, skjæres i fire og skjær dem 4 dele, derefter i tynne skiver. Kok dem tynde skiver, koker i en emaljert gryte med 30 g smør, melisen smørret, sukkeret og sitronskallet citronskallet. Naar eplerne er kokt til en tykk puré. Hell puréen opp tyk pure, heldes de op, og ta ut sitronskallet.. Fyll formen helt full, citronskallet fjernes. Formen fyldes aldeles fuld, gjerne med litt topp, top, med eplemassen. Stek Stekes i varm ovn, ca. 200 °C, i 35–40 minutter.. Hvelv charlotten ovn 35—40 minutter. Hvælves og server serveres med sukker eller aprikossaus. 3 spiseskjeer spiseskeer av sausen kan røres inn i blandes med eplepuréen. Legg Omkring paa fatet lægges kokte epler eller pærer rundt på fatet. pærer.

Note on Modernised

Mål modernisert (g, kg). «Flormelis» er gjengitt som melis/sukker, «varm ovn» anslått til 200 °C. Ubestemte mengder brød og smør er anslått.

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Frequently asked questions

How long should the apple charlotte bake?
35–40 minutes in a hot oven. The total time with peeling, cooking the apple purée and assembling is about 95 minutes.
How many apples do I need?
1½–2 kg apples for a mold of about 1 liter (6 servings). The apples are peeled, quartered, cut into thin slices and cooked to a thick purée with 30 g butter, 40 g powdered sugar and lemon zest (the zest is removed after cooking).
How do I line the mold with bread?
Grease the mold well. Cover the bottom with lightly fried white-bread slices without crust. For the sides, cut slices as tall as the mold and ¾ cm thick; dip these in melted butter and place them slightly overlapping around the whole mold.
What is served with it?
The mold is filled completely, with a slight dome, turned out after baking and served with sugar or apricot sauce. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 470.

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