Jelly Cake— Rolled
From The Memorial Hall cook book, 1919
Recipe by Mrs. Elmira Quigley.
Presented as published in 1919. 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
1260Calories
39 gProtein
231 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1260 kcal
Protein39 g
Carbohydrates231 g
Fiber0 g
Sugars130 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium449 mg
Calcium137 mg
Iron11 mg
Magnesium57 mg
Phosphorus531 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 38. The excerpt below is the record exactly as published.
Jelly Cake— Rolled Beat 4 eggs, without separating, until very light; add 1 cup of powdered sugar and beat again; stir in one cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.