Jelly-cake
From Cookery for beginners, 1884
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.
Jelly-cake Is made by mixing the above cup-cake, leav- ing out the flavoring, and baking it in "jelly- cake tins," turning these out when almost cold by running a knife around the edges, and spreading all but that intended for the top with a thick coating of fruit-jelly. Sift white sugar over the upper one
Cook this with the app: pantry check, scaling, and the assistant.