Apple Cake

Ingredients

• One cup of sugar
• butter the size of an egg
• one cup of sweet milk
• one egg
• flour enough to make a stiff batter
• Slice good cooking apples

Method

1. 1

   Slice apples on a greased pie plate.

2. 2

   Make dough with sugar, butter, egg, milk, and flour to make a stiff batter.

3. 3

   Drop batter over apples and bake for 30 minutes in a hot oven.

4. 4

   Serve with sugar and cream.

As published

This recipe was extracted from The National home cook book (1900), page 7. The excerpt below is the record exactly as published.

APPLE CAKE—Slice good cooking apples on “pie p _ that have previously been greased with butter. Then mak dough by the following recipe: One cup of sugar, butter Ri gize of an egg, one egg, one cup of sweet milk, flour enou to make a stiff batter. Drop the batter over the apples bake 30 minutes in hot oven. Serve with sugar and cre APFEL KUCHEN—Mix a good tablespoon of butter i1 'two cups of flour, in which you have sifted two teaspoons baking powder (also two tablespoons of sugar) and a - spoonful of salt. Beat well one egg and fill up the cup - milk. Grease a large shallow pan and spread the d ‘ready and press them into the dough in close, even ro Sprinkle well with sugar and° cinnamon and bake in moderate oven half an hour. This is excellent for the tt! folks and good hot or cold. APPLE SAUCE CAKE—One cup sugar, one cup unswe ened apple sauce, half cup butter, one teaspoon soda, 0 tablespoon warm water, one teaspoon cinnamon, ene ‘shopped seeded raisins. Stir well together, add two_ sae flour, bake 45 minutes. This cake requires no m minutes. -tfectionery sugar for the frosting. - BREAD CAKE FOR CHILDREN—Set small pate bread, add one or two eggs, salt, sugar, one tablespoo! ter, same lard, one-half cup seeded raisins, same cur aust, Sided with pouM Ast rise saeter bake, in . e:. MEMORANDA 21 : BREAD SPONGE CAKE—Two cups of bread spong' cups of brown sugar, one cup of butter, two well beat 1 eggs, 114 cups of flour, two teaspoons of soda, one teaspo mn of cinnamon, one teaspoon of cloves, one pound of raisins © chobped fine, 1% cups of which to be used for filling between The e layers. BREAKFAST CAKE—One- half cup cornmeal, one > cone a flour, one-half cup sugar, one cup sour milk, thi'ee table-— _ Spoons sour cream, one teaspoon soda, one- -fourth teaspoo - galt; bake quick. a BROWN STONE FRONT CAKE—Two squares of bitter ‘ chocolate, one egg well beaten, one-half cup of sweet milk; cook together until thick. Cool the mixture, and add to one cup of sugar, one-half cup of sweet milk in which is di eh one rounding teaspon of soda, pinch of salt, 1% cups x BROWN SUGAR CAKE—Two cups brown sugar, one-half cup shortening (butter and lard), one cup sour milk, a pinch soda, two spoonfuls baking powder, yolks of two eggs, four cups pastry flour. - “BURNT SUGAR CAKH—Three eggs, two ‘cups sugar (on half cup burnt), and dissolved in one cup cold water), 3% cups flour, two teaspoons baking powder, one cup butter; bake in layers and use frosting. This cake stays moist so much longer than the usual three-egg cake does. To burn sugar take any small pan; put sugar in and, turning gas “low, let it brown, then melt. It will become quite hard when browned nicely and I usually burn it the evening be- fore or early in the morning, putting water on as soon taken from stove to dissolve it. It has a fine flavor. ri a BANANA CAKE—Cream together one cup sugar, butte _ the size of an egg

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