Apfel Kuchen
From Bread, cakes, and biscuits, 1902
Some cooks instead of stewing the apples core and slice them thinly and arrange them on the paste, with powdered cinnamon and sugar to taste, and about 2 oz. blanched and shred almonds strewed over all.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 96. The excerpt below is the record exactly as published.
Apfel Kuchen. — Work well together Alb. fresh butter and lib. flour, and when well mixed work in 4oz. sugar, loz. mixed spice, and the yolks of two eggs ; when this is well kneaded together cut the paste in two, and line the bottom of a round cake or fleur tin with one part. Cover this with apples stewed with a little sugar and some well washed and dried currants (use when cold) ; roll out the other piece of paste and cover the tart with this. Bake for half an hour and leave it till cold in the baking tin, then ice and garnish to taste. Some cooks instead of stewing the apples core and slice them thinly and arrange them on the paste, with powdered cinnamon and sugar to taste, and about 2oz. blanched and shred almonds
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