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Margaret Dyson Holland cookbook, 1834
Page i
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Charlotte de Pommes Peel & slice a quantity of Gillton Peppins take of few white bread, [illegible] it of all Crust & cut it into thin slices, which are to be well buttered - lay them to fit in a large mould, also buttered & put in a layer of apples sprinkling over them some grated lemon peel & sweetening them with brown Sugar - next place a slice of bread & butter, & Continue alternating the bread & butter with the apples until the mould is quite full - squeeze in the juice of two lemons,& bake it for an hour Turn it out & serve it as you would a Cake
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Charlotte de Pommes Peel & slice a quantity of Gillton Peppins take of few white bread, [illegible] it of all Crust & cut it into thin slices, which are to be well buttered - lay them to fit in a large mould, also buttered & put in a layer of apples sprinkling over them some grated lemon peel & sweetening them with brown Sugar - next place a slice of bread & butter, & Continue alternating the bread & butter with the apples until the mould is quite full - squeeze in the juice of two lemons,& bake it for an hour Turn it out & serve it as you would a Cake
Szathmary Culinary Manuscripts and Cookbooks
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