Skip to content

Dutch Apple Cake

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 1 yeast
  • 2 eggs Flour
  • 5 sour apples

Method

  1. 1 cup scalded milk ⅓ cup butter ⅓ cup sugar ⅓ teaspoon salt 1 yeast cake 2 eggs Flour Melted butter 5 sour apples ¼ cup sugar ½ teaspoon cinnamon 2 tablespoons currants Mix first four ingredients.
  2. When lukewarm add yeast cake, eggs unbeaten, and flour to make a soft dough.
  3. Cover, let rise, beat thoroughly, and again let rise.
  4. Spread in a buttered dripping-pan as thinly as possible and brush over with melted butter.
  5. Pare, cut in eighths, and remove cores from apples.
  6. Press sharp edges of apples into the dough in parallel rows lengthwise of pan.
  7. Sprinkle with sugar mixed with cinnamon and sprinkle with currants.
  8. Cover, let rise, and bake in a moderate oven thirty minutes.
  9. Cut in squares and serve hot or cold with whipped cream sweetened and flavored.