Dutch Apple Cake
From The Rural cook book, 1907
Serves 3
Serve hot as a dessert or tea cake.
Presented as published in 1907. 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 Rural cook book (1907), page 68. The excerpt below is the record exactly as published.
Dutch Apple Cake. — Measure a pint of sifted flour, add half a level teaspoonful salt, quarter of a cupful of sugar and a scant teaspoonful of soda. Sift three times. Beat up one egg with a cupful of sour milk. Rub a third of a cupful of butter into the flour thoroughly ; then mix ■in the liquid, making a soft dough. Spread this half an inch thick in a well-greased biscuit pan. Pare and core five juicy, nicely -flavored apple
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