Apple-cake

Ingredients

• Beat one egg light in a bowl
• a cup of sugar
• the strained juice of a lemon
• the grated rind of a lemon
• three fine pippins or other ripe, tart apples

Method

1. 1

   Peel and grate the apples directly into the mixture, stirring each well in before adding another.

2. 2

   Stir over the fire until the apple-custard is boiling hot and quite thick.

3. 3

   Cool and spread between the cakes.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.

Apple-cake. Mix and bake as for jelly-cake, flavoring the dough with essence of bitter almond. Beat one egg light in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a lemon. Peel and grate three fine pippins or other ripe, tart apples directly into this mixture, stirring each well in before adding another. When all are in, put into a farina-kettle and stir over the fire until the apple-custard is boiling hot and quite thick. Cool and spread between the cakes. A nice and simple cake. Eat the day it is baked. Ohocolate-cake. Mix and bake as for jelly-cake, flavoring with vanilla. For filling, whip the whites of three eggs stiff; stir in one cup and a half of sugar and four tablespoonfuls of grated chocolate. Beat hard for two minutes and spread between the layers and on the top of the cake. CAKE-MAKING. 137 White Oup-cake. One cup of butter. Two cups of powdered sugar. Three cups of prepared flour. One cup of sweet milk. Whites of five eggs. One teaspoonful of essence of bitter almond. Cream butter and sugar; add milk and beat hard before putting in the whites of the eggs. Stir in flavoring and, lightly and quickly, the prepared flour. Bake in small tins. Frosting for Oake. Whites of three eggs. Three cups of powdered sugar. Strained juice of a lemon. P

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