Jam Cakes
From Cassell's dictionary of cookery, 1892
Serves 2
These cakes should be prepared the day they are wanted for use, as they do not improve with keeping. Time to bake, twenty minutes. Sufficient for eight or ten persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 999. The excerpt below is the record exactly as published.
the weU-beaten yolks of six eggs. Spread it out on a large buttered baking-tin, about a quarter of an iuch thick, and bake in a moderate oven ; when brightly colomed, take it out, divide it in halves, put one haK upon a large flat dish, spread some jam thickly over, place the other half upon it, pressing it lightly with the fingers, and when quite cold, stamp it in small shapes with an ordinary pastry-cutter. Servo neatly arranged on a napkin.
Cook this with the app: pantry check, scaling, and the assistant.