Apple Cake

Ingredients

• 1 scant teaspoonful of soda
• 1 cupful of sour milk
• 2 tablespoonfuls of butter
• 1 pint of sifted flour
• 1 egg beaten
• 2 tablespoonfuls of sugar
• 5 juicy apples
• Sprinkle thickly with sugar
• cinnamon
• nutmeg
• bits of butter

Method

1. 1

   Dissolve 1 scant teaspoonful of soda in 1 cupful of sour milk.

2. 2

   Rub 2 tablespoons of butter into 1 pint of sifted flour, add to this 1 egg beaten with 2 tablespoons of sugar, and then the milk and a saltspoonful of salt.

3. 3

   Make a soft dough and spread it half an inch thick in a large pan, well greased.

4. 4

   Pare and core 5 juicy apples; cut each into eight pieces, arrange them in rows on the dough, the sharp edges down, well pressed in.

5. 5

   Sprinkle thickly with sugar, cinnamon, nutmeg and bits of butter.

6. 6

   Bake in a quick oven for twenty-five minutes.

7. 7

   Cut in small squares, and serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 5. The excerpt below is the record exactly as published.

Apple Cake. (A German Recipe,) Dissolve I scant teaspoonful of soda in i cupful of sour milk. Rub 2 tablespoon- fuls of butter into i pint of sifted flour, add to this I egg beaten with 2 tablespoonfuls of sugar, and then the milk and a saltspoonful of salt. Make a soft dough and spread it half an inch thick in a large pan, well greased. Pare and core 5 juicy apples ; cut each into eight pieces (dividing each quarter lengthwise), arrange them in rows on the dough, the sharp edges down, well pressed in. Sprinkle thickly with sugar, cinnamon, nutmeg and bits of butter. Bake in a quick oven for twenty-five minutes. Cut in small squares, and serve hot or cold. IS FEBRUARY. I. — Philadelphia Salad. Cut one pound of plain boiled tripe into fine dice, cover with a French dressing and put aside for several hours. Pick over, rinse and drain 2 dozen large fat oysters. Put them in a saucepan with 2 tablespoonfuls of their liquor, i drop of tabasco, ^ of a teaspoonful of horseradish and a dash of salt, and shake over the fire until they are ruffled and plump. Cool quickly, then cut in quar- ters. Put 4 tablespoonfuls of olive oil in a bowl and gradually stir into it i tablespoon- ful of the liquor cooked with the oysters and I teaspoonful of wine vinegar. Mix tripe and oysters, heap on a bed of watercress and pour the dressing over, then sprinkle with i tablespoonful of finely chopped olives. 2. — Macaroni Croquettes. When macaroni is left from a preceding meal, it makes good croquettes for lunch. Chop it coarsely, measure and add one-half 19 Febmaty^ as much thick cream sauce (a tablespoonfuls of flour to the ^ pint of milk). Season well^ and when cold mold into croquettes^ egg, crumb, and fry in deep fat. The cheese sauce is an ordinary white sauce, to which grated cheese (3 tablespoonfuls to the cupful of sauce) is added, just before taking from the fire. 3* — Scalloped Chicken. For a lunch dish, free all fragments of chicken from skin and bone, and cut into dice or pass through the coarsest cutter of a food chopper. Thicken the chicken gravy, using 2 tablespoonfuls of flour to i pint and season with salt, pepper, a few drops of onion juice, and a little finely chopped pars- ley. Put meat and gravy in layers in indi- vidual bakers or in a large dish, sprinkle thickly with buttered crumbs and brown in a quick oven. 4. — Pork Pie. Pork pie is an old but very savory English dish. 2 pounds of lean raw pork should be cut into thin slices and dusted with salt, pep- per and a very little nutmeg. An earthen 90 Febmaty* pudding dish is lined with good crust and in it is placed in layers the meat, sliced tart ap- ples and a very little sugar, having the last layer meat. Over this pour J^ of a cupful of stock, add i tablespoonful of butter

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