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Apple Charlotte

  • 1 pint stewed apples
  • 1 cup sugar
  • Juice and rind of 1 lemon
  • 1/3 box gelatine
  • 3 egg whites
Mix apples with one cup sugar; the grated rind and juice of lemon. Soak gelatine in 1/3 of a cup of cold eater twenty minutes; add 1/3 of a cup of boiling water to dissolve the gelatine; when cool add it to the apples. When beginning to stiffen, add the beaten whites of three eggs; pour into mold lined with lady fingers. Serve with soft custard poured round the base of the Charlotte.
Submitted by Cassyjean - Torrington, CT Jun 19, 2009
15 min 30 min 45 min

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