Jam Sandwich
From Berridge House recipe book, 1910
Presented as published in 1910. 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
784Calories
22 gProtein
152 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein22 g
Carbohydrates152 g
Fiber0.2 g
Sugars85 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium380 mg
Potassium259 mg
Calcium206 mg
Iron6.8 mg
Magnesium36 mg
Phosphorus339 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C2.6 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.8 mg
Folate183 mcg
Choline294 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 36. The excerpt below is the record exactly as published.
Jam Sandwich 2 eggs, | teaspoonful of baking 3 oz. flour, powder, 3 oz. sugar, lemon essence or rind, i \ oz. butter (melted), Method. — Beat eggs and sugar over hot water for about fifteen minutes. Have flour and baking powder sifted. Fold in melted butter, flour and baking powder, also flavouring. Pour into a prepared sandwich tin and bake about twenty minutes. When cold, cut in two, spread with jam, and dust with icing sugar. Mocha Cake 3 eggs, i teaspoonful of coffee 3! oz. sugar, essence. 3! oz. flour, Whisk eggs and sugar till thick and creamy. Fold in the flour, then essence. Pour into a SECOND COURSE 107 prepared tin and bake about three-quarters of an hour. When cold, ice and decorate. Coffee Icing and Pink Icing 3 oz. fresh butter, 3 oz. icing sugar. Cream together. Divide in two parts. Colour one pink and flavour with rose or vanilla. Add coffee essence to flavour the other part. The cake may be split into three and have a layer of pink and a layer of coffee icing between the slices. Then decorate either by piping all over with rosettes in sections of coffee and pink, or by coating the sides with icing and baked almonds and piping the top only. LESSON XXIX Pound Cake \ lb. flour, 4 eggs, ^ lb. butter, \ lb. currants, h lb. sugar, \ lb. sultanas. Method. — Cream the butter and sugar. Add eggs and flour alternately. Beat thoroughly. Add currants and sultanas. Bake in a tin lined with cartridge paper for about two hours. Rice Cake | lb. sugar, 6 oz. butter, \ lb. rice flour, 4 eggs, 2 oz. flour, almond essence. 2 oz. ground rice, Method. — Make as above. The following may be added if liked : | lb. sultanas, 1 oz. ground almonds. £ lb. peel, io8 COOKER V RECIPES Fruit Cake i lb. flour, | lb. butter, lb. sugar, 4 eggs, about | teacupful of milk, lb. sultanas, \ lb. currants, l lb. peel (chopped), essence of lemon, pinch of salt, i teaspoonful of baking powder.
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