Jelly Roll

Name: Jelly Roll
Ingredients: Three eggs, whites and yolks beaten separately; one cup sugar; one cup flour; one-half teaspoonful soda; one cream tartar dissolved in a little water

From The Elm City cook book, 1896

Presented as published in 1896. 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

1460Calories

33 gProtein

301 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1460 kcal

Protein33 g

Carbohydrates301 g

Fiber0 g

Sugars201 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium220 mg

Potassium1187 mg

Calcium110 mg

Iron10 mg

Magnesium52 mg

Phosphorus433 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.6 mg

Folate271 mcg

Choline441 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 11. The excerpt below is the record exactly as published.

JELLY ROLE. Three eggs, whites and yolks beaten separately, one cup sugar, one cup flour, one-half teaspoonful soda, one cream tartar dis- solved in a little wate

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