Dutch Apple Tea Cake or Pudding
From The home science cook book, 1902
Use the same recipe for steamed berry puddings.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 76. The excerpt below is the record exactly as published.
Dutch Apple Tea Cake or Pudding. Sift together one pint of flour, one-half teaspoon of salt, and three level teaspoons of baking powder. Rub in quickly and lightly one-fourth cup of butter, add one scant cup of milk and one well-beaten egg. Make it into a dough soft enough to spread easily on a bak- ing pan. It should be about one-half inch thick. Cut tart apples
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