Recipe Manuscript

Dansk Æblekage

Name: Dansk Æblekage
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 6
Cuisine: European
Ingredients: 1 kg apples (any good baking variety, such as Bramley or Granny Smith); 200 g rusk biscuits or ladyfingers (substitute: dry white bread, finely crumbled); 50 g butter, plus extra for greasing; 100 g brown sugar (more or less, according to the tartness of the apples); 1 tablespoon ground cinnamon (or more, to taste); 6 tablespoons cherry juice or another fruit juice (substitute: water if juice not available)

"Danish Apple Cake"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Intermediate Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Dansk Æblekage

"Æblerne strælles og skjæres i ikke altfor tynde Skiver; Kjærnehusene tages fra, og det gjør intet til Sagen om Skiverne ikke bliver ens. Tvebakker eller Kaffebrød rives fint; et lille Stykke Smør kommes i Fadet, der helst maa være et Stenfad, man sætter det paa Ovnen, til Smørret er smeltet og dreier derpaa Fadet rundt saa der kommer Smør overalt. Nu bredes først et temmelig tykt Lag Brød i Fadet og derover lægges smaa Smørklumper i kort Afstand fra hverandre; herover lægges et Lag Æbler, saa tæt ved hver: andre som muligt, og derover drysses Puddersukker efter Æblernes Syrlighed og fin Kanel; naar dette er gjort, hældes rundt omkring Kirsebær- eller anden Frugtsaft; saa begyndes igjen med et godt Lag Brød og saa fremdeles; det øverste Lag maa være Brød og derpaa lægges godt med Smør omkring og sluttelig overhældes den igjen med Saft. Den bages i en middelvarm Ovn; naar Æblerne lader sig gjennemstikke uden at man mærker Modstand er Kagen færdig. Den kan blive udmærket god uden Saft; da kommes intet inde i Kagen istedetfor Saft, men naar Fadet er fuldt, hæl: des lidt Vand over det."

English Translation

"The apples are peeled and cut into not too thin slices; the cores are removed, and it does not matter if the slices are not uniform. Rusks or ladyfingers are finely grated; a small piece of butter is put in the dish, which preferably should be a stoneware dish, and it is set on the oven until the butter is melted and then the dish is rotated so the butter covers all over. Now, first a rather thick layer of bread is spread in the dish and over it small lumps of butter are placed at regular intervals; over this a layer of apples is laid, as close to each other as possible, and over this caster sugar is sprinkled according to the tartness of the apples, and fine cinnamon; when this is done, cherry or other fruit juice is poured evenly around; then another good layer of bread is added and so on; the top layer should be bread and good amounts of butter are placed around, and finally it is again drizzled with juice. It is baked in a moderately warm oven; when the apples can be pierced through without resistance the cake is ready. It can be excellent even without juice; in that case, nothing is added inside the cake instead of juice, but when the dish is full, a little water is poured over it."

Note on the Original Text

The original recipe is written in Danish with spelling and grammar reflecting 19th-century norms—words like 'Æblerne strælles' (apples are peeled) and 'Kjærnehusene' (core) use older forms. Measurements are not by weight or volume but by feel and tradition, with ingredients layered 'temmelig tykt' (fairly thick) and baking judged by texture rather than time. This style relies heavily on the cook’s intuition, reflecting a time before standardized recipes and precise kitchen scales. Instructions are conversational, sometimes meandering, privileging flexibility over rigid methodology and allowing for substitutions and improvisation—an approach that still feels friendly and forgiving today.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for Dansk Æblekage, or Danish Apple Cake, was first published in 1884 by a Chicago Norwegian-Danish book publishing house, reflecting the culinary traditions brought by Danish immigrants to America. At that time, desserts like these were made with both practicality and thrift in mind, making use of inexpensive, readily available ingredients: apples, stale bread or rusks, a little sugar, and often just a hint of spice. Despite its modesty, this dish was a beloved treat across all of Scandinavian society, often prepared for gatherings or Sunday meals.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, this apple cake was assembled in a sturdy stoneware or earthenware baking dish, typical of 19th-century kitchens. Apples would be peeled and cored with a small kitchen knife, then sliced by hand. The bread or biscuits were grated or crumbled using a coarse grater or just rubbed between hands. The whole dish would be baked in a wood-fired oven, kept at a 'moderate' temperature, with cooks gauging heat by hand or by experience rather than by a thermometer. A simple kitchen spoon or wooden spatula sufficed for layering and serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 lbs apples (any good baking variety, such as Bramley or Granny Smith)
7 oz rusk biscuits or ladyfingers (substitute: dry white bread, finely crumbled)
3 1/2 tablespoons butter, plus extra for greasing
1/2 cup brown sugar (more or less, according to the tartness of the apples)
1 tablespoon ground cinnamon (or more, to taste)
6 tablespoons cherry juice or another fruit juice (substitute: water if juice not available)

Instructions

Start by peeling and coring about 2 lbs of apples, then slice them into pieces around 1/4 inch thick—they don't need to be perfectly uniform.
Next, take approximately 7 oz of dry rusk biscuits (like tvebakker) or light ladyfingers, and crumble them finely.
Grease a ceramic or ovenproof dish (ideally around 2 quart capacity) with about 2 tablespoons of softened butter, covering the base and sides.
Begin layering: first, sprinkle a fairly thick layer of the crumbled biscuits in the bottom.
Dot with small knobs of butter (about 1 tablespoon per layer).
Next, arrange a layer of apple slices as tightly packed as possible, then sprinkle generously with brown sugar (about 2-3 tablespoons per layer, adjusting based on the tartness of your apples) and ground cinnamon to taste.
Drizzle 2-3 tablespoons cherry juice or another fruit juice evenly over the layer.
Repeat this layering—crumb mix, butter, apples, sugar, cinnamon, fruit juice—until your dish is full, making sure to finish with a final layer of crumbs dotted with the remaining butter and drizzled with extra juice.
Bake in a moderate oven (about 350°F) until the apples are tender and a knife slips in easily with no resistance, which should take around 35-45 minutes.
If you prefer, you can omit the fruit juice and use a little water (2-3 tablespoons) for moisture.

Estimated Calories

280 per serving

Cooking Estimates

It takes about 20 minutes to prepare the apples and other ingredients, then about 40 minutes to bake. The recipe makes about 6 servings, and each serving has around 280 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.