Apple Charlotte from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 ...
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Ingredients
- 6 Large Apples
- 6 Apricots
- 3 Tablespoonfuls of Butter
- A Cupful of Sugar, or Sugar to Taste
- ¼ Teaspoonful of Ground Nutmeg
- Cinnamon and Allspice to Taste
- Six Very Thin Slices of Bread
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