vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Brunswick Jelly Cakes
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 200. The excerpt below is the record exactly as published.
BRUNSWICK JELLY CAKES. Stir one cup of powdered white sugar and one half cup of butter together, till perfectly light ; beat the yolks of three eggs till very thick and smooth ; sift three cups of flour and stir it into the beaten eggs with the butter and sugar ; add a teaspoonful of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine
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