Jelly Roll
From Trinity cook book, 1925
Presented as published in 1925. 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
1523Calories
39 gProtein
301 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1523 kcal
Protein39 g
Carbohydrates301 g
Fiber0 g
Sugars201 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium994 mg
Potassium452 mg
Calcium529 mg
Iron11 mg
Magnesium60 mg
Phosphorus677 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 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)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 26. The excerpt below is the record exactly as published.
JELLY ROLL Four eggs, one cup of sugar, one cup of flour, one and one-half teaspoons of baking powder, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.