Jelly Roll

Ingredients

• one-half pound of flour
• six eggs
• one-half ounce of baking powder
• some vanilla flavoring
• some jelly or marmalade

Method

1. 1

   Sift the flour and baking powder together.

2. 2

   Beat the sugar and eggs together until light, then add the flour and flavoring, and mix.

3. 3

   Spread very thin on paper, place in pan and bake.

4. 4

   When done turn over on a paper that has been dusted with sugar.

5. 5

   Peel the paper from the bottom of the cake at once.

6. 6

   Spread with some jelly or marmalade, and roll up tightly.

7. 7

   When cold cut in slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 118. The excerpt below is the record exactly as published.

Jelly roll Demi tasse Potage, Albert. Two-thirds puree of potato soup and one-third very thick Consomme Julienne. Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate. Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt. Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce. Jelly roll. One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade

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