Apple Short Cake

Ingredients

• sugar
• melted butter
• flour
• baking powder
• a pinch of salt
• brandy
• the whites of the eggs

Method

1. 1

   Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and the whites of the eggs — well beaten.

2. 2

   Bake in buttered and papered tins in two layers and fill.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 586. The excerpt below is the record exactly as published.

Apple Short Cake ( Gateau croquant aux Pommes, No. 4 Make the batter [see recipe: Apple Short Cake No. ri. Bake in buttered and papered cake tins — in two layers — and fill. Filling. Cut the apples in thin slices and cook. Divide in halves, color one part green, one part pink, and leave the rest white. Fill with the apples, baste with some of the apple juice, put the layer on top, then baste again. Decorate the top with the slices of the apples in ring style, cream about one inch from the edge — first white, then with whipped cream, pink apples, whipped cream, green apples, whipped cream, white apples, whipped cream, and so on. Decorate all around the edge with whipped cream. Serve cold with whipped cream as a dessert. Strawberry Short Cake No. 1, a la Maria Mathilda Gateau croquant aux Fraises No. l,ala Mari a Mathilda One cup shortening, three cups flour, two teaspoons Roval baking powder, one cup milk, a pinch of salt, a pinch of sugar, three tablespoons cream. How to Make It. Rub butter and flour together; add salt. THE SWEDISH, FRENCH baking powder, sugar, then milk. Bake in one cake. While hot cut the cake in halves and fill. Filling. Pick and wash one quart of strawberries well; mash part of them and sweeten to taste. Fill with the mashed strawberries, baste with some of the straw¬ berry juice, put the other layer on top, then baste again. Deco¬ rate with a strip of meringue in the centre, then a row of straw¬ berries, then meringue, and so on; decorate with a waved strip of meringue all around the edge. Put in oven about five minutes. Serve hot with whipped cream as a dessert. Strawberry Short Cake ( Gateau croquant aux Fraises) No. 2 Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs

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