Jelly Roll
From Council cook book, 1908
Presented as published in 1908. 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
888Calories
35 gProtein
140 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein35 g
Carbohydrates140 g
Fiber0 g
Sugars66 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium405 mg
Calcium132 mg
Iron8.8 mg
Magnesium50 mg
Phosphorus498 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.8 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 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.5 mg
Folate244 mcg
Choline588 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Council cook book (1908), page 46. The excerpt below is the record exactly as published.
the yolks of four eggs and one-half cup powdered sugar. Add four tablespoons cold water, three-fourths cup of flour
Cook this with the app: pantry check, scaling, and the assistant.