Skip to content

Marguerites, or Jelly Cakes

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Rub together one pound sugar, one pound of butter, till perfectly light.
  2. Beat six eggs till very thick, leaving out the whites.
  3. Sift one and a half pound of flour into the eggs, butter, and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a glass of rose water.
  4. Stir the whole well, and roll it on the paste-board about one-quarter inch thick.
  5. Then cut out the cakes and bake them a few minutes.
  6. When cold, spread the surface of each cake with peach jam or any marmalade.
  7. Beat the whites of four eggs very light, and add enough powdered sugar to make them as thick as icing.
  8. Flavor it with lemon or rose water and with a spoon put it on each cake, high in the centre.
  9. Put the cakes in the oven, and as soon as they are of a pale brown take them out.--Mrs.
  10. I.
  11. H.