Jelly Roll

Name: Jelly Roll
Ingredients: 3 eggs; 1 cup sifted flour (self-rising); 1 cup sugar; 1 teaspoon vanilla; 5 tablespoons water; 1 cup jelly or jam

From Quaker recipes, 1954

Presented as published in 1954. 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

2105Calories

33 gProtein

460 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories2105 kcal

Protein33 g

Carbohydrates460 g

Fiber2.7 g

Sugars330 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium220 mg

Potassium587 mg

Calcium146 mg

Iron11 mg

Magnesium69 mg

Phosphorus451 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D3 mcg

Vitamin C55 mg

Vitamin A243 mcg

Vitamin E2 mg

Vitamin K3.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)9.2 mg

Folate292 mcg

Choline449 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

JELLY ROLL 3 eggs 1 cup sifted flour (self-rising) 1 cup sugar 1 teaspoon vanilla 5 tablespoons water 1 cup jelly or jam

Cook this with the app: pantry check, scaling, and the assistant.