Common Jelly Roll

Name: Common Jelly Roll
Ingredients: one pound of sugar; six eggs; one-half pint of milk; one and one-half pounds pastry flour; one ounce of baking powder

From Perfection in baking, 1895

Presented as published in 1895. 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

4772Calories

105 gProtein

998 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories4772 kcal

Protein105 g

Carbohydrates998 g

Fiber0.1 g

Sugars466 g

Total Fat49 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1145 mg

Sodium3535 mg

Potassium1760 mg

Calcium2255 mg

Iron15 mg

Magnesium226 mg

Phosphorus2155 mg

Zinc10 mg

Copper1.3 mg

Manganese4.4 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A558 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B124 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)7.2 mg

Folate141 mcg

Choline925 mg

Caffeine0 mg

Water526 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 20. The excerpt below is the record exactly as published.

Common *Jelly Roll. Stir up together well one pound of sugar with six eggs, add one- half of a pint of milk, lemon, one and one-half pounds pastry flour, and one ounce of baking powder. Imitation Raisin Cake and Pound Cake. Two pounds of sugar and one and one-fourth pounds of butter, rubbed to cream; add slowly one and one-half pints of eggs, one and one-half pints of mil

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