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Apple Kuchen

Name: Apple Kuchen
Yield: 4 servings
Cuisine: German
Ingredients: One and one-half cups Dousman's Best Patent flour; 1 1/2 teaspoons Royal baking pow'der; Break 1 egg in center; add milk enough to make a soft dough; add a little salt; sprinkled with sugar; lumps of butter

From Superior cook book, 1905

Serves 4

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 99. The excerpt below is the record exactly as published.

Apple Kuchen. One and one-half cups Dousman's Best Patent flour, II/2 teaspoons Eoyal bak- ing pow'der, butter size of an egg. Mix thoroughly. Break 1 egg in center, add milk enough to make a soft dough, add a little salt, cover top with quartered apples, sprinlded with sugar and lumps of butter

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