Wartime Apple Cake

This recipe appeared in the Saskatoon Daily Star on August 28, 1916, during World War I. War shortages had an effect on how we cooked at home. White flour was exported to Europe, so home cooks were encouraged to use more brown flour. Recipes focussed on local ingredients, such as apples and potatoes.

Like most recipes of that era, these instructions are not detailed. For instance, this recipe does not state the temperature of the oven. I'd say 375F. I haven't cooked this cake yet. If you try it, please let me know how it turns out!

Apple Cake

Put into a basin half an ounce of grated unsweetened chocolate, two cupfuls of brown flour, a handful of currants and half a teaspoonful of cloves. Make a cupful of sauce from sour apples and stir into it a large teaspoonful of bicarbonate of soda, add three parts of a cup of sugar and half a cup of sour milk. Then pour in the other mixture, beat well and bake in a modern oven for nearly an hour.