Jelly Roll

Ingredients

• 12oz. of butter
• 1lb. of sugar
• eight eggs
• 1lb. of flour
• the grated rind and juice of a lemon
• a sheet of well-buttered paper
• thick Jelly
• a little syrup
• granulated sugar

Method

1. 1

   Beat butter and sugar to a cream, add beaten eggs, sift in flour, and mix in lemon.

2. 2

   Spread batter on buttered paper in a baking tin and bake until brown.

3. 3

   Mask with Jelly, roll up, tie until set, brush with egg and syrup, roll in sugar, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 157. The excerpt below is the record exactly as published.

Jelly Roll. — Put 12oz. of butter and lib. of sugar into a basin, beat them to a cream, add eight eggs beaten to a froth, sift in lib. of flour, and work the whole to a smooth batter, adding the grated rind and juice of a lemon. Put a sheet of well-buttered paper into a baking-tin, spread the batter over this to about Jin. in thickness, and bake in a hot oven to a delicate brown. Take it out, mask the surface with thick Jelly, roll it up, and tie until it becomes set and fast. Take off the strings, brush the roll with white of egg beaten up with a little syrup, roll it in granulated sugar

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