My first exposure to cookery manuscripts actually took place long before my interest in colonial cooking developed. Some friends had bought an historic house in New Hampshire and found the manuscript in an old trunk up in the attic. The manuscript was dated ca. 1820.
Pauline adapted this recipe to modern usage, and we’ve been making it ever since, both at home and in Dutch ovens. Even included it in one of our cookbooks.
It's a simple dessert, easily made while camping or otherwise cooking on a live fire.
I referred to this in my 40 mile stew thread, and somebody asked for the recipe. I figure if one person is interested others might be so too. So here is the recipe for:
Colonial Apple Cake
˝ cup shortening
2 cups sugar
2 eggs, beaten
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 tsp cinnamon
6 crisp apples, peeled, cored, and diced
1 cup raisins (optional)
Cream shortening and sugar together. Mix in the eggs until well blended. Add dry ingredients to creamed mixture, stirring well. Stir in the apples and raisins, if using, incorporating them evenly.
Transfer batter to a lightly buttered baking pan. Bake in a Dutch oven or home oven set to 350F until baked through and lightly browned, 35-50 minutes. Timing depends on the moisture level of the apples.
Pauline adapted this recipe to modern usage, and we’ve been making it ever since, both at home and in Dutch ovens. Even included it in one of our cookbooks.
It's a simple dessert, easily made while camping or otherwise cooking on a live fire.
I referred to this in my 40 mile stew thread, and somebody asked for the recipe. I figure if one person is interested others might be so too. So here is the recipe for:
Colonial Apple Cake
˝ cup shortening
2 cups sugar
2 eggs, beaten
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 tsp cinnamon
6 crisp apples, peeled, cored, and diced
1 cup raisins (optional)
Cream shortening and sugar together. Mix in the eggs until well blended. Add dry ingredients to creamed mixture, stirring well. Stir in the apples and raisins, if using, incorporating them evenly.
Transfer batter to a lightly buttered baking pan. Bake in a Dutch oven or home oven set to 350F until baked through and lightly browned, 35-50 minutes. Timing depends on the moisture level of the apples.
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