Jelly Roll
From Carolina cookery from Quaker kitchens, 1924
—Mrs. L. L. Farlow.
Presented as published in 1924. 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
1667Calories
35 gProtein
349 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1667 kcal
Protein35 g
Carbohydrates349 g
Fiber0 g
Sugars201 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1162 mg
Potassium480 mg
Calcium643 mg
Iron5.3 mg
Magnesium64 mg
Phosphorus683 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 24. The excerpt below is the record exactly as published.
JELLY ROLL 3 eggs 2 level tsp. baking powder 1 cup sugar % cup warm water 1% eups pastry flour Flavoring
Cook this with the app: pantry check, scaling, and the assistant.