Apple Strudel

Ingredients

• Noodle dough from 3 eggs
• Flour
• % lb. of butter
• 6 medium sized, sweet-sour apples
• % tsp. of cinnamon
• % lb. of blanched, chopped almonds
• % cup of chopped citron
• % cup of currants
• Butter for baking

Method

1. 1

   Roll out noodle dough very thin.

2. 2

   Melt butter and brush it on the dough.

3. 3

   Peel, core, and slice apples thinly.

4. 4

   Place apple slices, sugar, cinnamon, almonds, and citron on the dough, roll it up, brush with butter, and bake in a buttered pan for 30 to 45 minutes.

5. 5

   Sprinkle with sugar and cinnamon and serve.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.

medium sized, sweet-sour apples 1 cup of water Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. The apples are peeled, cored and sliced. Butter a pudding dish and fill with —258— alternating layers of noodles and apples with sugar and cur- rants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 'hour. No. 50— BAKED QUINCE PUDDING. Quantity for 6 Persons. 6 — 8 quinces Juice and peel of 1 lemon Vi lb. of sugar 6 eggs Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about % lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten wlhites of eggs. Put into a butter- ed dish and bake in oven % hour. No. 51— BAKED MACAROON PUDDING. Quantity for 6 Persons. 2 tbsps. of butter % cup of bitter macaroons % pt. of milk 5 eggs Scant % lb. of flour % lb. of sugar 2 tbsps. of cream % lb. blanched, ground almonds 3 cups of sweet macaroons 1 tbsp. of vanilla Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put in- to a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce. Remarks: This pudding rnay be steamed for 1% hours. Sweetmeats Baked or Fried in Pans On the Stove. No. 52— FREiNCH TOAST, Quantity for 6 Persons. 6 milk rolls 2 eggs 1 pt. of cream or milk % tsp. of cinnamon % cup of sugar Butter or lard for baking Preparation: The rolls are sliced, cream, sugar, eggs, cin- namon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it. No. 53— CARTHUSIAN DUMPLINGS WITH WINE SAUCE. Quantity for 6 Persons. 6 fresh rolls % cup of sugar 1 % pts. of milk ^ tsp. of cinnamon 2 eggs Butter for baking Preparation: The crust of the rolls is grated off, then —259— quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce. No. 64— APPLE FRITTERS OR BANANA FRITTERS. Quantity for 6 Persons. 4 sweet-sour apples or bananas % glass of white wine % cup of sugar For the Batter. 3 eggs % tsp. of salt 1 cup of flour 1 % cups of milk Butter for frying Preparation: The apples are peeled, the core removed, sliced in y^ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the bat- ter, put into tihe hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon. No. 55— APPLE STRUDEL. Quantity for 6 Persons. Noodle dough from 3 eggs Flour % lb. of butter For the Filling. 6 medium sized, sweet-sour % tsp. of cinnamon apples % lb. blanched, chopped almonds % cup of sugar % cup of chopped citron % cup of currants Butter for baking

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