German Apple Cake No. 3

Ingredients

• a pound and a quarter of sifted flour
• three-fourths pound of butter
• one or two quinces
• half a pound of raisins
• Sweeten well with brown sugar
• a little nutmeg
• a wineglassful of rosewater
• the juice and rind of two lemons
• sprinkled with cinnamon and sugar

Method

1. 1

   Rub butter into flour and roll out an inch thick.

2. 2

   Prepare apples, quinces, and raisins, sweeten with brown sugar, add nutmeg and rosewater or lemon.

3. 3

   Place fruit on pastry, fold over, and put in a buttered baking pan.

4. 4

   Sprinkle with cinnamon and sugar, bake for two hours in a moderate oven.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 18. The excerpt below is the record exactly as published.

GERMAN APPLE CAKE No. 3 Into a pound and a quarter of sifted flour rub three- fourths pound of butter and roll out an inch thick. Have ready pared, cored, and sliced thin, (asin foregoing recipe) juicy apples mixed with one or two quinces and half a pound of raisins seeded. Sweeten well with brown sugar and add a little nutmeg with a wineglassful of rosewater or the juice and rind of two lemons

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