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Dutch Apple Cake

A historical recipe from Bettina's best desserts, by Louise Bennett Weaver, Helen Cowles LeCron.

A historical recipe

Bettina's best desserts, by Louise Bennett Weaver, Helen Cowles LeCron. Project Gutenberg eBook #77897.

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 Bettina's best desserts, by Louise Bennett Weaver, Helen Cowles LeCron. Digitised by Project Gutenberg, eBook #77897 (https://www.gutenberg.org/ebooks/77897). 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-half cup milk Mix

Method

  1. (A good old dessert that our grandmothers liked.) One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Three level tablespoons lard or a lard substitute One-half cup milk Mix and sift the flour, baking powder and salt.
  2. Cut in the fat with a knife and add the milk slowly, mixing with the knife until a soft dough is formed.
  3. Flatten out and place the apple mixture on top.