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Blackberry Jam Cake
From How we cook in Tennessee .., 1906
Serves 10
Housekeeper.
Presented as published in 1906. 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
Nutrition per serving
56Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories56 kcal
Protein0.5 g
Carbohydrates15 g
Fiber1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium156 mg
Calcium5.3 mg
Iron0.5 mg
Magnesium5.7 mg
Phosphorus14 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Water3.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 82. The excerpt below is the record exactly as published.
Blackberry Jam Cake. — Make as in the recipe below and use one cup seeded raisins chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.