Apple Cake

Ingredients

• Put two large tablespoons of butter
• one quart bread crumbs
• one-half cup sugar
• layer of apple sauce
• flavored with vanilla
• little dots of butter on top

Method

1. 1

   Melt butter, mix with bread crumbs, layer with apple sauce, bake until brown, and top with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 70. The excerpt below is the record exactly as published.

one-half cup sugar, one pint of flour; if too thick, add a little water to make it smooth. Let stand until blood warm, then add one and one-half j-east cakes soaked in a little warm water, not too hot. Let stand until bed time. Then put two quarts of sifted flour in pan, and a handful of salt and one pint of sweet milk, not hot. Then add the sponge and mix in a stiff loaf. Let stand until morning. Then make out in loaves and bake one-half hour in a quick oven. NO. 45. CHICKEN AND OTHER SAND- WICHES. Mary Stone Welch, San Diego, Cal. — Cut the bread in thin even slices. Put together one and two, three and four, and so on, after buttering and spreading; cut once or twice. Do not remove crust. Filling No. 1. Chop cold two-thirds chicken, one-third veal, a little tender celery, season well. Bind with chicken gravy and spread thin. No. 2. Crisp lettuce, with salad dressing. These are de- licious. No. 3. Rub smooth yolks of hard- boiled eggs, with salad dressing; chop white very fine; mix all. NO. 117. LETTUCE SANDWICHES. Mrs. A. R. Sternitzauer, 462 N. Fremont avenue, Los Angeles. — One head lettuce, put into cold water for ten minutes'; one cup English wal- nuts, minced fine, and a little salt; put the lettuce on bread; then the nuts, and one tablespoon olive oil. Fine for lunches. NO. 46. PEANUT BUTTER SANDWICHES. Mary Stone Welch, San Diego, Gal.— Boll pea- nuts until tender; remove hulls in cold water; mash. Season with buttr and salt. When cold spread between slices of bread. Good for school lunch. NO. 142. SANDWICHES A LA VICTORIA. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles — Take a dozen very small rolls — round ones are best, cut a small piece from the end of each, remove the crumbs and fill with this mixture: Remove the white meat from a good-sized chicken; use nearly the same quan- tity of cold boiled ham; freshen eight An- chovies and drain them; chop all very fine and mix well; add enough mayonnaise, fla- vored with a few chopped chives to make a thick paste; fill each roll, replace the ends and serve on a folded napkin. COOKING AND OTHER RECIPES. 43 CAKES. NO. 1. ANGEL CAKE. Mrs. W. H. Har- mon, No. 158 North Daly street, Los Angeles. —Take whites of nine fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoon cream of tartar, a pinch of salt, added to eggs be- fore beating. After sifting flour four or five times, measure, then sift sugar and measure, beat whites of eggs about half, then add cream of tartar and beat until very stiff; fold in sugar, then fold in flour very lightly; flavor, put into ungreased cake pan and bake in moderate oven from thirty-five to fifty minutes. Turn upside-down, with pan resting on something to prevent cake f'-om touching table; when perfectly cold cut loose from pan and frost with any de- sired frosting. (If properly made this cake will not be tough nor tasteless.) NO. 2. APPLE CAKE. Mrs. S. Moe, No. 162 West Thirty-eighth street., Los Angeles. —Put two large tablespoons of butter into a frying pan and when butter is melted put in one quart bread crumbs and keep stirring to prevent burning. When the butter has soaked all through the bread, stir in one- half cup sugar and remove from stove. Now put a layer of the bread crumbs in a gran- ite cake pan and then a layer of apple sauce that has been flavored with vanilla and then a layer of bread crumbs and so on until the dish is full. Put little dots of but- ter on top

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