For dessert — Ghostly Buttered Bread and Apple Charlotte (serves 8)
This themed recipe is for an authentic dish cooked in the United Kingdom during Victorian era of the late 1800s.
- Two pounds (900g) of apples
- About four ounces (112g) of sugar
- Butter
- Four cloves
- Stale white bread
- Four tablespoons of water
Method: Peel, core, and mince or finely chop the apples, put in a saucepan with sugar, cloves, and water, simmer until quite tender. Butter some small (single-serve sized) moulds or soufflé dishes. These must not be too large or deep; cut a sufficient number of thin slices of close-grained stale bread (about the width of two fingers and as long as the height of the mould). Dip these one at a time in melted butter and line the sides of the mould, allowing their edges to overlap well and so form a serviceable wall. Cover the bottom of the mould with slices of bread, which may be cut into fancy shapes and dipped in butter before placing in the mould. Puree the apples or push them through a sieve and place them in the prepared moulds. Cover with a slice of bread buttered on the outside, bake in a moderate oven for forty minutes. At the end of this time the bread should be thoroughly baked and be a nice brown.
This recipe is in the public domain and may be used freely.
