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German

Apfel Strudel—German

From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 81. The excerpt below is the record exactly as published.

PFEL STRUDEL— GERMAN Sift two cups of flour with three level teaspoons of baking powder and a pinch of salt into a bowl and mix with it half a cup of sugar and two tablespoons of butter ; beat an egg light, mix it with two-thirds of a cup of milk and stir it into the flour; turn out on a floured pastry board and knead only enough to roll out in an oblong square a fourth of an inch thick; spread over it half a cup of softened butter, half a cup each of chopped raisins and almonds, three or four peeled and cored cooking apples, chopped fine, and a piece of citron shaved very thin ; sprinkle with a teaspoon of cin- namon and the zest of a small lemon
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