Blackberry Jam Cake
From The Times cook book, no. 2, 1905
Serves 7
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 77. The excerpt below is the record exactly as published.
BLACKBERRY JAM CAKE. Mrs. 3. S. Woodard, 1210 West Tenth street, Los Angeles— Take six eggs, two cups sugar, one cup butter (not extra full,) four cups flour, one cup sour milk, two teaspoons soda (extra full,) one nutmeg, one teaspoon cinnamon, two teacups blackberry jam
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