1800s Cooking Tips and Recipes
Jelly Cake Stir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually a pound of flour, and the juice and grated peel of a fresh lemon, turn the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top.
The New England Cook Book, 1836
Jelly Cake Stir together half a pound of sugar, and six ounces of butter, beat seven eggs to a froth and put in, together with a little mace, or nutmeg, then stir in gradually a pound of flour, and the juice and grated peel of a fresh lemon, turn the mixture on to scolloped tin plates, well buttered, the mixture should not be more than quarter of an inch thick in each one, bake them until brown, in a quick oven, then pile them together on a plate, with jelly spread on each one and jelly on the top.
The New England Cook Book, 1836
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