Recipe: Apple Charlotte (toast and orange marmalade) (1951)

APPLE CHARLOTTE

3 large tart apples
granulated sugar (to taste)
5 slices buttered toast, edges trimmed
orange and lemon rind
juice of 1 lemon
juice of 1 orange
1/2 cup orange marmalade, divided use
egg whites (for thick meringue)

Core and slice apples, place a layer in a buttered casserole, sprinkle with sugar, and cover with layer of buttered toast. Place another layer of apples and sugar and sprinkle with lemon and orange grated rind and juice. The last layer, of toast, is spread with 1/4 cup of the marmalade.

Bake in a moderate (350 degree F) oven 45 minutes.

Make a meringue, heap on pudding, and dot with the remaining 1/4 cup marmalade.

Bake 10 minutes in oven at 300 degrees F.

Servings: 6
Source: The Southern Cook Book, UNC Press, 1951