{"id":4375,"slug":"apple-charlotte","title":"Apple Charlotte","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six peeled apples","Butter","One-quarter pound of sugar","One-half teaspoonful of ground cinnamon","Slices of white bread","Fresh butter","Brandy sauce"],"ingredients_norm":["apple","butter","sugar","ground cinnamon","white bread","fresh butter","brandy sauce"],"steps":["Chop six peeled apples and fry in butter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon.","Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter.","Fill the mould with the fried apple and bake in oven for twenty-five minutes.","Serve with brandy sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w7:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"72bf0cb58e5cfbbc8fd5929a87772a03cc433f82b048bf2fb148d36ad2a78e5b","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apple-charlotte"}