Dutch Apple Cake

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Mix and sift the dry materials together.
  2. Rub in the butter.
  3. Beat the egg.
  4. Mix it with the milk.
  5. Add to the flour and stir well in.
  6. Spread the dough half an inch thick in a shallow tin.
  7. Pare the apples and core them.
  8. Cut them into eighths.
  9. Put these in rows, pressing the thin edge down into the dough.
  10. Sprinkle the sugar over the apples.
  11. Bake in a hot oven twenty to thirty minutes.
  12. Serve with lemon sauce (see p. 85).
Original Text
*Dutch Apple Cake 1 pint flour ¹⁄₂ tea-spoon carbonate of soda 1 tea-spoon cream of tartar ¹⁄₄ cup butter 1 egg 1 scant cup milk 4 sour apples 3 table-spoons powdered sugar Mix and sift the dry materials together. Rub in the butter. Beat the egg. Mix it with the milk. Add to the flour and stir well in. Spread the dough half an inch thick in a shallow tin.[Pg 71] Pare the apples and core them. Cut them into eighths. Put these in rows, pressing the thin edge down into the dough. Sprinkle the sugar over the apples. Bake in a hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85).
Notes
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