Dutch Apple Cake
A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.
A historical recipe
How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.
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 How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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
- Apples, cored and sliced 1 oz.
- (1 heaping tablespoonful) butter, melted 3 eggs 1 teaspoonful lemon extract 4 ozs.
- (4 heaping tablespoonfuls) sugar ½ lb.
- (2 cups) flour ¼ teaspoonful salt 2 heaping teaspoonfuls baking powder ½ pint (1 cup) milk Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour.
- Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs.
- Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.
- Serve hot with sweet sauce flavored with lemon extract or with cream.