Recipe Manuscript

Rochester Jelley Cake

Name: Rochester Jelley Cake
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 16
Cuisine: American
Ingredients: 900 g sugar; 170 g unsalted butter; 6 eggs (approx. 300 g); 475 ml milk; 7 g baking soda (1.5 tsp); 900 g all-purpose flour; 15 g cream of tartar (1 tbsp); Flavoring: substitute vanilla extract (1-2 tsp) if desired; 1 tbsp (20 g) dark molasses; 100 g raisins; 50 g candied citron (or candied mixed peel); 2 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp allspice; 0.5 tsp nutmeg; Fruit jelly (e.g., 200 g for layering); (Optional) icing sugar for dusting

1870

From the treasured pages of Cookbook of American recipes for candies and cakes

Unknown Author

Age of Gastronomy (1800 - 1900)American Intermediate Dessert

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Rochester Jelley Cake

"2. lbs Sugar 3/4. " Butter 6. eggs Beatten to froth 1. pint milk 1/4. oz. soda 2. lbs Flour 1/2. oz. creamlatar flavor to suit Take half the lotch and work a little molasses, Raisins, citron, cinamon, cloves, allspice, nutmeg, into it then bake in layers and put together for jelley or sandwich cake."

Note on the Original Text

This recipe is written in the idiosyncratic shorthand common to 19th-century American handwritten cookbooks, using abbreviations like 'lbs' and 'oz.' and omitting specific mixing or baking times, assuming the reader's experience compensates. Spelling is also fluid—'jelley' for 'jelly,' 'latch' likely for 'batch.' Quantities are large, in keeping with the era's tendency to bake generously for larger households. Directions for flavor and filling are brief, leaving room for the baker's own taste and available pantry stores, a practical necessity of the era.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of American recipes for candies and cakes - Click to view recipe in book

Title

Cookbook of American recipes for candies and cakes (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

Step into 19th-century America and indulge in a delightful compendium of 263 recipes for candies and cakes, from molasses-laced confections to nostalgic treats like popcorn, maple syrup sweets, and pumpkin (or 'punkin') creations. This manuscript whisks you through Boston-inspired specialties, whimsical macaroon tarts, brandy snaps, gum drops, and even a lavishly sketched pyramid cake adorned with candied flowers. With handwritten indexes and classic flavors, it's a feast for the senses and a testament to American ingenuity in the kitchen.

Kindly made available by

Penn State University Libraries

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an American manuscript cookbook dating to 1870, a time when home baking was burgeoning in popularity and American cookery was distinguished by both European influence and unique local ingredients. The cookbook featured a lively variety of cakes and candies, reflecting both regional specialties and the growing access to imported ingredients like citron and spices. Rochester Jelly Cake is a celebratory layered cake, likely inspired by similar English sandwich cakes but adapted for the American kitchen. The recipe showcases both the accessibility of preserved fruits and spices, and the American penchant for using jellies and jams between cake layers.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1870, the cook would have used simple kitchen tools: large mixing bowls, wooden spoons for creaming butter and sugar, a wire whisk or fork for beating eggs, and sturdy tin or iron cake pans. Ingredients were measured by weight using balance scales or by household measures (pints, pounds). An open wood or coal-fired oven would bake the layers, with careful monitoring for even browning—no timer or thermostat in sight. A hand-cranked sifter or sieve might be used for flour, and cakes were cooled on wooden boards or wire racks.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 1/2 cups sugar
3/4 cup unsalted butter
6 eggs (approx. 10.5 oz)
2 cups milk
1 1/2 tsp baking soda (about 1/4 oz)
7 cups all-purpose flour
1 tbsp cream of tartar
Flavoring: substitute vanilla extract (1-2 tsp) if desired
1 tbsp (2/3 oz) dark molasses
2/3 cup raisins
1/4 cup candied citron (or candied mixed peel)
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
1/2 tsp nutmeg
Fruit jelly (e.g., 7 oz for layering)
(Optional) icing sugar for dusting

Instructions

To make Rochester Jelly Cake in the modern kitchen, start by creaming together 4 1/2 cups sugar and 3/4 cup unsalted butter until light and fluffy.
Beat 6 eggs (about 10.5 oz) until frothy and add to the mixture.
Pour in 2 cups of milk.
Dissolve 1 1/2 teaspoons baking soda (about 1/4 oz) in a little of the milk and add to the batter.
Add 7 cups all-purpose flour and 1 tablespoon cream of tartar, sifting them together first for even distribution.
Mix until a smooth batter forms.
Divide the batter in half.
Into one half, stir in a tablespoon of molasses, 2/3 cup chopped raisins, 1/4 cup chopped candied citron, and spices: 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon allspice, and 1/2 teaspoon nutmeg.
Bake the batters separately as thin cake layers at 350°F until golden and a skewer comes out clean, about 12-15 minutes.
Once cool, layer them with your choice of fruit jelly (currant or raspberry are traditional) or use as sandwich cakes.
Dust with powdered sugar or glaze if desired.

Estimated Calories

400 per serving

Cooking Estimates

It takes around 30 minutes to prepare the batter and line your baking pans. Baking each layer takes about 15 minutes. This recipe makes two large cake layers that you can slice and sandwich. Each serving has about 400 calories if you slice the cake into 16 pieces.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.