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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Apple Charlotte.
Use light bread cut into slices and buttered. Put in baking dish; cover slices with apples cut very thin. Put alternate layers till dish is filled, then make a custard with one pint of milk, 1 teacup of granulated sugar and the yolks of 2 eggs beaten light. Pour over the bread, bake until done; then take the whites with one cup of sugar beaten together and cover the charlotte. Put in stove and let get a light brown. Serve cold with cream, or hot with sauce.
Recipe
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