A Taste of History in Woonsocket
This summer, be sure to visit to the Museum of Work & Culture for Mishpakha: Jewish History of Woonsocket, a new, original exhibition celebrating local narratives of worship, entrepreneurship and ...
This recipe is presented as it was written for the 1947 community cookbook compiled by the Woonsocket Hebrew Ladies Aid and Sisterhood of Congregation B’nai Israel.
Ingredients
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 3 teaspoons baking powder
- 3 tablespoons milk
- 1 cup raisins
- 8 apples
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
Cream butter with 1 cup sugar. Add eggs. Mix and sift flour and baking powder. Add to butter-egg mixture alternately with milk. Add raisins. Wrap dough in waxed paper. Put into refrigerator. Grate apple coarsely. Mix with 3 tablespoons sugar and the cinnamon. Divide dough in 3 parts. Pat a third of dough into a greased 12- by 18-inch baking pan. Add half the apples. Roll out another third of dough. Lay over the apples. Add rest of apples and third part of dough. Sprinkle with sugar and cinnamon. Bake 1 hour in a 400°F preheated oven.
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