Jelly Roll

Name: Jelly Roll
Ingredients: 3 eggs, beaten thick and light; 1 c. sugar; 3 Tbsp. water; dc. four; 1/4 tsp. salt; 2 tsp. baking powder; 1 tsp. vanilla; 1 tsp. lemon

From Personal recipes, 1960

Recipe by Darlene Wells

Presented as published in 1960. 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

1023Calories

7 gProtein

252 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1023 kcal

Protein6.9 g

Carbohydrates252 g

Fiber0.2 g

Sugars201 g

Total Fat1.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1529 mg

Potassium106 mg

Calcium539 mg

Iron4.6 mg

Magnesium21 mg

Phosphorus263 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate101 mcg

Choline0.3 mg

Caffeine0 mg

Water58 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 12. The excerpt below is the record exactly as published.

JELLY ROLL 3 eggs, beaten thick and light Add 1 c. sugar and beat. Add 3 Tbsp. water. Sift together: dc. four 1/4 tsp. salt 2 tsp. baking powder Add first mixture to Second with: + 1 tsp. vanilla 1 tsp. lemon

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