This volume is a compilation of cakes and the various types and methods that were used in the various styles if kitchens in the period of 1800 to 1940. It also covers the types of cakes and products that were affordable through the various levels of income that the individual households earned. But mainly it is about making real cakes, with real ingredients and fresh products. Any mention of canned products in the ingredients were those that were preserved by the housewife or the staff of the kitchen. This is only a small fraction from an ever expanding database of period receipts that I have on file and is the result of more than 5 years of compiling them into this volume. Many more have been reluctantly left out. It will seen, just by looking through the volume the many variations of a theme. Many of the receipts only list the ingredients, as was the original way as the cook would know the methods by rote.