Jelly Roll

Ingredients

• one cupful of sugar
• one cupful of flour
• three eggs
• one teaspoonful of baking powder

Method

1. 1

   Beat well and spread on a long narrow baking tin.

2. 2

   Bake quickly, turn out on a cloth, spread with jelly, and roll up.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 74. The excerpt below is the record exactly as published.

three eggs, and a small teaspoonful of soda. When thoroughly mixed, put in two shallow baking pans, set in a warm place to rise. When light, bake in a moderate oven for about half an hour. Marble Cake. White Part: Stir together one and one-half cupfuls of sugar and one-half cupful of butter; then add one cupful of sweet milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, and two cupfuls of Cakes 127 flour; last of all, stir in the well-beaten whites of four eggs. Dark Part : Stir together one cupful of brown sugar, one-half cupful of molasses, one-half cupful of soft butter, the beaten yolks of four eggs, one-half cupful of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, two of cinnamon, and grate in half a nutmeg; then stir in two cupfuls of flour. Line the baking pan with buttered paper and put in alternately, spoonfuls of the light and dark mixtures. Bake in a moderate oven. Dolly Varden Cake. The whites of three eggs with one teacupful powdered sugar and half ateacupful of butter; two teacupfuls flour with one and a half teaspoonfuls baking powder. Cream the butter and sugar, add the eggs, mix in the flour with half a teacupful of milk, and flavor with lemon. Make a frosting of the yelks of the eggs and one teacupful of sugar. Neufchatel Cheese Cake. One Neufchatel cheese, one teacupful sugar; grate the rind of one lemon and use with it half of the juice, half a teacupful each of rolled cracker crumbs and currants, four eggs, one tablespoonful melted butter, half a teacupful cream or rich milk, half a nutmeg grated, and one saltspoonful of salt. Mix the cracker crumbs dry with the cheese, first removing the wrapper and taking off the thin skin on the outside of the cheese; crumble the cheese and cracker crumbs well together, beat the eggs well with the sugar and add, following with the butter and cream. If the cream is very rich the butter may be omitted. Lastly, add lemon, nutmeg and currants. The currants must be washed, dried and dusted with cracker dust or flour. Mix all well together and put into well-buttered patty-pans that have been lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. They will puff up, but must not be permitted to get too brown. LAYER CAKES Fruit Layer Cake. Stir together two cupfuls of sugar with two-thirds of a cupful of butter; add one cupful of sweet milk, three cupfuls of flour, one teaspoonful of soda, and two of cream tartar; mix thoroughly and divide in two equal parts. To one-half add the beaten whites of three eggs; to the other half, add the beaten yolks of three eggs, one tablespoonful of molasses, two tablespoonfulsof brandy, one teaspoonful of cinnamon, one-half teaspoonful of cloves, one-half teaspoonful of allspice, quarter of a pound of citron sliced fine, one cupful of chopped raisins, and one-quarter of a cupful of flour. Stir all well together, and bake in jelly cake tins. The dark layers will have to bake longer than the light ones. In arranging the loaf have a dark layer at the bottom, a light one next, and so on, having a light layer for the top. Put frosting between each layer, and on the top and sides. Gaelic Fruit Cake. Cream two teacupfuls of sugar and one of butter; add gradually oneteacupful of milk, then the beaten yolks of nine eggs, four teacupfuls of flour sifted and mixed while dry with two teaspoonfuls of baking powder. While beating in the flour add the whites of the eggs whipped to a froth. Flavor to taste. In putting the cake in the pan place first a thin layer of cake, then sprinkle in a portion of the following three kinds of fruit mixed together: One pound of raisins seeded and chopped, half a pound of currants, and one-fourth pound of citron sliced thin. Follow with a layer of cake, then a layer of fruit, and so on, finish- ing with a thin layer of cake. Bake in a moderate oven for two hours. It is perhaps needless to add that the currants should be washed and dried before using. 128 Layer Cakes 129 Cocoanut Cake. One-half cupful of butter and two cupfuls of sugar rubbed to a cream; stir in a cupful of sweet milk, then three cupfuls of flour and four tea- spoonfuls of baking powder; last of all, the whites of five eggs beaten to a stiff froth. Bake in three or four layers. Grate the meat of a fresh cocoanut, be careful to first remove all the shell. Make a frosting of the whites of two eggs and a large cupful of powdered sugar; put a layer of frosting and then one of the grated The Palm Tree. cocoanut between each layer of cake, cover the top and sides with frosting, and sprinkle thickly with the cocoanut. Prepared cocoanut can be used if the other is not obtainable. Jelly Cake. Stir together one cupful of sugar, one-half cupful of butter, three-fourths of a cupful of sweet milk, two beaten eggs, two cupfuls of flour, and two teaspoonfulsof baking powder. Bake in three layers, spread jelly between and put a frosting on top. Jelly Cake No. 2. Beat together two eggs and one cupful of sugar; add two tablespoonfuls of melted butter, four of cold water, one cupful of flour, and one and one-half teaspoonfuls of baking powder. Bake in layers; spread jelly, cocoanut, orange, or lemon frosting, or any other suitable mixture between the layers. Jelly HoU. One cupful of sugar, one of flour, three eggs, and one teaspoonful of baking powder

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