Apple Cake (Kuchen)
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- After the pan is greased with butter, roll out a piece of dough quite thin, lay it in the pan, press a rim out of the dough all around the pan and let it rise for about ten minutes.
- Pare five large apples, core and quarter them, dipping each piece in melted butter before laying on the cake, sprinkle bountifully with sugar (brown being preferable to white for this purpose) and cinnamon.
- See that you have tart apples.
- Leave the cake in the pans and cut out the pieces just as you would want to serve them.
- If they stick to the pan, set the pan on top of the hot stove for a minute and the cake will then come out.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Rolling pin