Bremen Apple Torte

Ingredients

• seven peeled and cored apples
• six tablespoons sugar
• two tablespoons butter
• six eggs
• one pint of sour cream
• one tablespoon vanilla
• one-half teaspoon cinnamon
• three cups finely rolled zweibach
• two cups of crumbs

Method

1. 1

   Cook seven peeled and cored apples with six tablespoons of sugar and two tablespoons of butter until soft.

2. 2

   Cream six eggs and add one pint of sour cream, one tablespoon of vanilla, and one-half teaspoon of cinnamon.

3. 3

   Pour this mixture into the cooked apples and boil until thick.

4. 4

   In a well-greased spring form, layer two cups of crumbs, the apple mixture, and the remaining crumbs, topping with lumps of butter.

5. 5

   Bake for one hour.

As published

This recipe was extracted from Council cook book (1908), page 44. The excerpt below is the record exactly as published.

Bremen Apple Torte. Take seven peeled and cored apples, six table- spoons sugar, two tablespoons butter, and cook to- gether until apples are soft. Cream six eggs; add to them one pint of sour cream, one tablespoon vanilla, one-half teaspoon cinnamon, and sugar to taste; then pour into the cooked apples and let all boil together till thick. Remove from stove. Take three cups finely rolled zweibach, and in the bottom of a well-greased spring form put a layer of two cups of crumbs

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