Apple Cake

Ingredients

• 1 oz. Brown & Polson’s Paisley Flour
• 8 oz. Ordinary Flour
• 4 oz. Castor Sugar
• 3 oz. Butter
• 2 Whites of Eggs
• 1 Egg
• Y¥, tea-spoonful Grated Lemon Rind
• 3‘Apples
• A little Milk

Method

1. 1

   Measure out the ingredients.

2. 2

   Stew the apples with 1 oz. of the sugar, and the lemon rind, rub through a sieve and allow to cool.

3. 3

   Butter and flour a shallow cake tin.

4. 4

   Mix together the Paisley Flour and ordinary flour, rub in the butter lightly, and add the 3 oz. of the castor sugar.

5. 5

   Beat up the egg well, and add it with sufficient milk to make a soft dough.

6. 6

   Pour into the prepared tin, and bake in a moderately heated oven for about three-quarters of an hour.

7. 7

   Cool on a wire tray.

8. 8

   Split in half, and spread the apple puree between the cakes.

9. 9

   Beat up the two whites of egg to a stiff froth, and spread over the top.

10. 10

    Dust with plenty of sugar, and set in a slow oven to brown.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 15. The excerpt below is the record exactly as published.

APPLE CAKE. 1 oz. Brown & Polson’s Paisley Flour. 8 oz. Ordinary Flour. 4 oz. Castor Sugar. 3 oz. Butter 2 Whites of Eggs. A little Milk. 1 Egg. Y¥, tea-spoonful Grated Lemon Rind. 3‘Apples

Cook this with the app: pantry check, scaling, and the assistant.