vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jam Roll
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 150. The excerpt below is the record exactly as published.
Jam Roll. — For four eggs, allow an equal weig'ht of caster j sugar, flour, and butter ; slightly warm the butter and beat | it together with the sugar until creamy, then mix in the slightly-beaten yolks of the eggs. Whisk the whites to a stiff froth and mix them with the other ingredients, then stir in the flour very smoothly. Squeeze in a few drops of lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.