Dutch Apple Cake
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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
- One pint of flour
- ½ teaspoon of salt
- ½ teaspoon of soda sifted
- 1 teaspoon of cream of tartar
- ¼ cupful of butter
- 2 tablespoons of sugar
- 1 egg
- 4 sour apples
- 4 apples
Method
- HELEN B.
- HUTCHISON, GODERICH, LAKE HURON.
- Mrs.
- William A.
- Glasgow, Jr.
- One pint of flour, ½ teaspoon of salt, ½ teaspoon of soda sifted into the flour, 1 teaspoon of cream of tartar, ¼ cupful of butter, 1 egg, 1 scant cup of milk, 4 sour apples pared and quartered, 2 tablespoons of sugar, mix ingredients in order given.
- Rub in the butter, beat the egg and mix with the milk, then stir this into the dry mixture.
- The dough should be soft enough to spread half an inch thick on a shallow baking pan.
- Pare and cut 4 apples into eighths.
- Lay in rows on top of dough, the sharp edge down, sprinkle the sugar on the apples.
- Bake in a hot oven 20 or 30 minutes.
- To be eaten hot with butter as a tea cake, or with lemon sauce or cream as with a pudding.