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Bermuda Witches, or Individual Jelly Rolls

Name: Bermuda Witches, or Individual Jelly Rolls
Yield: 10 servings
Ingredients: Beat the whites of 8 eggs; add yolks; 1 pound sugar; y-2 pound flour

From The Henderson cook book, 1914

Serves 10

This will make about four dozen. — Miss Cornelia L. Gary.

Presented as published in 1914. 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

Nutrition per serving

285Calories

7 gProtein

64 gCarbs

1 gFat

Full nutrition (21 nutrients)

Calories285 kcal

Protein7 g

Carbohydrates64 g

Sugars45 g

Total Fat1 g

Sodium0.9 mg

Potassium32 mg

Calcium4.8 mg

Iron1.3 mg

Magnesium6.2 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin E0.1 mg

Vitamin B60 mg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate36 mcg

Water38 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.

BERMUDA WITCHES, OR INDIVIDUAL JELLY ROLLS. Beat the whites of 8 eggs to a stiff froth, add yolks and beat together. Beat with them 1 pound sugar, and stir in y-2 pound flour

Cook this with the app: pantry check, scaling, and the assistant.