Dessert
Apple cake
Apple cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a half-cupful of butter and two cupfuls of sugar, and beat into them .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cream together a half-cupful of butter and two cupfuls of sugar, and beat into them a half-cupful of milk and five whipped eggs.
- Last of all, add three cupfuls of flour into which have been sifted two small teaspoonfuls of baking-powder.
- When cold, make the filling by heating in a double boiler a cupful of apple sauce, adding sugar to taste, and then beating in gradually the yolks of two eggs and the juice of a lemon.
Historical transcription
Source method
- 1
Cream together a half-cupful of butter and two cupfuls of sugar, and beat into them a half-cupful of milk and five whipped eggs. Last of all, add three cupfuls of flour into which have been sifted two small teaspoonfuls of baking-powder. Bake in layers. When cold, make the filling by heating in a double boiler a cupful of apple sauce, adding sugar to taste, and then beating in gradually the yolks of two eggs and the juice of a lemon. Cook, stirring, for a minute, and set aside until cold before spreading on the cake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.