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Dried Apple Cake
From The new home cook book, 1896
Serves 4
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 The new home cook book (1896), page 130. The excerpt below is the record exactly as published.
o cups of molasses and let them simmer two hours, or until the molasses is all absorbed. Let them cool before adding them to the other ingre- dients/then take one cup of brown sugar, three-fourths cup butter, two eggs, one cup milk, one small teaspoon soda, one and one-half teaspoons cream tartar, one large tablespoon cloves, one of allspice, two of cinnamon, one nutmeg, the grated rind of two lemons and the juice of one, one-fourth pound of citron, one cup of raisins, flour enough to make it the consistency of cup cake. Bake in a moderate oven. DEIED APPLE CAKE. Mrs. G. W. Gage. One cup dried apples soaked over night, then steamed till soft ; put them into a cup of molasses and simmer slowly till well cooked ; when cool add one egg, one-half cup of sugar, one-half cup of butter, one-half cup of milk, two and a half cups of flour, one teaspoon soda, two of cream tartar and spice to taste
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