Dutch Apple Cake I
From Boston Cooking-School cook book, 1896
Serves 2
Serve with Hard Sauce or Soft Custard.
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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 237. The excerpt below is the record exactly as published.
DUTCH APPLE CAKE I Spread any shortcake mixture 34 inch thick in buttered round or oblong pan. Cover top with wedge-shaped slices of apple, pressing thin edges into dough. Sprinkle with sugar and cinnamon. Bake in moderate oven (350° F.). Serve with Hard Sauce (p. 609), Soft Custard (p. 529), or Lemon Sauce (p. 610). DUTCH APPLE CAKE II OR APPLE KUCHEN Follow recipe for Kuchen (p. 73). Spread 34 inch thick in buttered dripping pan. Brush over with melted butter. Pare 5 sour apples
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