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Jam Roll
From The national course in home economics, 1917
Serves 6
Recipe by Mrs. B. Bauer.
Presented as published in 1917. 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
131Calories
3 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3.1 g
Carbohydrates26 g
Fiber0 g
Sugars19 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium36 mg
Calcium11 mg
Iron0.8 mg
Magnesium4.6 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate23 mcg
Choline49 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 176. The excerpt below is the record exactly as published.
JAM ROLL. Take one-quarter of a pound of loaf sugar, two eggs, the weight of one egg (one-eighth of a pound) in flour
Cook this with the app: pantry check, scaling, and the assistant.