vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Cake Roll (Plain)
From Magnet users cook book, 1920
Serves 8
Recipe by Miss Vera Palmer, Komoka, Ontario.
Presented as published in 1920. 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
183Calories
4 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein4.1 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium27 mg
Potassium49 mg
Calcium14 mg
Iron1.2 mg
Magnesium6.6 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 43. The excerpt below is the record exactly as published.
JELLY CAKE ROLL (Plain). Three eggs, 2 tablespoons water, 1 cup flour, pinch salt, 1 cup sugar, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.