Ryzon German Apple Cake

Ingredients

• 4 level teaspoonf uls Ryzon
• 2 level cupfuls {}^ pound) flour
• 1 level table'spoonful sugar
• J4 level teaspoonful salt
• 2 tablespoonfuls (i ounce) butter or lard
• I cupful (X pint) milk (scant)
• 6 apples
• ^ cupful (X pound) sugar
• X lemon
• )4 cupful (2 ounces) currants
• 3 tablespoonfuls melted butter
• I level teaspoonful powdered cinnamon

Method

1. 1

   Sift flour, Ryzon, sugar, and salt into a bowl; rub in shortening as lightly as possible with the fingers, just working it until fat is well blended with flour.

2. 2

   Then mix to a soft dough with milk, or use milk and water, having this as cold as possible.

3. 3

   Turn out onto a floured baking board, roll out, and line a well-greased square baking tin, pressing up well around the sides.

4. 4

   Clean currants.

5. 5

   Peel, core and cut apples in thin slices; put them on cake in even rows, sprinkle in lemon juice, currants, and sugar mixed with cinnamon.

6. 6

   Pour on butter and bake in a moderate oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 29. The excerpt below is the record exactly as published.

RYZON GERMAN APPLE CAKE 4 level teaspoonf uls Ryzon. 2 level cupfuls {}^ pound) flour. 1 level table'spoonful sugar. J4 level teaspoonful salt. 2 tablespoonfuls (i ounce) butter or lard. I cupful (X pint) milk (scant). For Mixture: 6 apples. ^ cupful (X pound) sugar. X lemon. )4 cupful (2 ounces) currants. 3 tablespoonfuls melted butter. I level teaspoonful powdered cinnamon

Cook this with the app: pantry check, scaling, and the assistant.