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Apple or Peach Strudel

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Cooking -- Pennsylvania); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Into bottom of a buttered baking dish put thick layers of apples (or peaches).
  2. Sprinkle with sugar and cinnamon mixed.
  3. Dot with lumps of butter.
  4. Into a mixing bowl sift: 1 cup sugar 1 tsp.
  5. baking powder 1 cup flour 1/2 tsp.
  6. salt Into this break 1 egg.
  7. Mix until crumbly.
  8. Put over apples (peaches) bake in moderate oven (350-f) till crust is brown.
  9. Serve with milk, whipped cream or ice cream.