Jam Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 193. The excerpt below is the record exactly as published.
Jam Gake Mix one cup of sugar and three-fourtha of a cup of butter to a cream, add three eggs beaten separately, then one cup of fruit jam, and two cupe of flour. Spice should be added to tasto, and lastly one teaspoon of soda dissolved in three tea- spoons of Bour milk. Bake in layers and put together with icing. Kid8 Stir together a cup and a half of dark brown sugar and half a cup of butter. Add three eggs well beaten, one óup of raisins 852 MR8. SEELT'a COOK BOOK seeded and ohopped, half a nutmeg, a teaspoon of cinnamon^ a teaspoon of soda dissolved in a little boiling water, and finallj flour enough to roll in a soft blanket. Cut in strìps, long and thin^ or any form you please, and bake in buttered tina. Lady Oake Cream well together one pound of sugar and half a ponnd of butter. Add the whites of sixteen eggs beaten stiff, three- quarters of a pound of flour, two ounces of bitter almonds, blanched and pounded with rose water to a fine paste. Bake in shallow tins in a moderate oven. Layer Oake or Binali Oakea One and a half cups sugar, three eggs, one heaping iron spoon of butter, two-thirds of a cup of sweet milk, three eyen teaspoons of baking powder, a little salt, two and a half cupe of flour (scant). Just before baking, add a pinoh of soda. Lemon flayoring. Layer Oake Three eggs, one cup of washed butter, one cup of sugar, one scant cup of milk, two cups of flour
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