Butter a 8 inch spring form pan (or use a pie pan which is what Mrs. Beeton had on hand).

Place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices;

Sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar.

Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning;

Bake in a brisk oven ( 350 F / 180 C degrees) for rather more than 3/4 hour; remove the outer ring, and place the charlotte on a serving dish, sprinkle sifted sugar over, and serve.