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Dutch Apple Cake
From Soyer's standard cookery, 1912
Serves 5
Cut in squares and serve hot or cold with whipped cream sweetened and flavored.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 236. The excerpt below is the record exactly as published.
Dutch Apple Cake. One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one-third teaspoonful of salt, one yeast cake, two eggs, flour, melted butter, five sour apples, one-quarter cup of sugar, one-half teaspoonful of cinnamon, two tablespoonfuls of currants
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