Apple Charlotte

Charlotte de Pommes

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Large Apples
  • 6 Apricots
  • 3 Tablespoonfuls of Butter

Method

Pare the apples, and then cut them into slices, taking out the seeds and core. Then put them in a saucepan with three large tablespoonfuls of butter. Add a little water to stew gently, and add the apricots, if you have them. In this case use four