Why it works: Apple and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,774 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
A Charlotte
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the bread and dish
Cut slices of bread nearly ½ inch thick and butter them on both sides.
Butter a deep dish or pan and cut the bread slices to fit the bottom and sides.
Reserve a few slices to cover the top and soak them in custard.
Fill and bake
Fill the dish with apples or other fruit, adding sugar and cloves if desired.
Cover the top with the soaked bread slices, dot with butter, and place a weight on top.
Bake at 350°F (175°C) until done, then turn out of the mold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Apple + clovetop 6% of all pairsSmell alikemoderateCooked together2,774 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + appletop 14% of all pairsSmell alikemoderateCooked together1,790 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Butter + appletop 14% of all pairsSmell alikemoderateCooked together8,706 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Bread + clovetop 17% of all pairsSmell alikemoderateCooked together2,129 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bread
- Forms the structure of the shell and the cover, holding the filling in shape as it bakes.
- Butter
- Adds richness and helps the bread brown and crisp on the surface.
- Custard
- Soaks into the bread and sets during baking, binding the slices together with a tender texture.
- Apples or other fruit
- Provides the main filling, releasing moisture and sweetness as it cooks.
- Sugar
- Sweetens the fruit and helps it caramelize slightly at the edges.
The step that matters
Cover the top with the soaked bread slices, dot with butter, and place a weight on top.. Pressing the weight on the cover keeps the bread in contact with the fruit and custard so the charlotte holds its shape when turned out. Without pressure, the fruit can release liquid and the structure may collapse.
Swap the clove
The recipe marks clove as optional. How well each one fits the dish's main ingredients (bread, butter, apple, sugar):
- Cinnamonfits better
- Nutmegfits about as well
- Clovethe original
- Gingerfits about as well
Fit is the average pairing score against bread, butter, apple, sugar. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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