dessert
Apple Kuchen
From Boston Cooking-School cook book, 1896
Serves 8
Serve with whipped cream if desired.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.
Apple Kuchen. Spread 34 inch thick in buttered dripping pan. Brush over with melted butter. Pare 5 sour apples and core, cut in eighths, and press sharp edges of apples into dough in parallel rows lengthwise of pan. Sprinkle with 14 cup sugar mixed with 14 teaspoon cinnamon and 2 tablespoons currants or seedless raisins
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