Jelly Roll
From True food values and their low costs, 1916
Presented as published in 1916. 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
1035Calories
29 gProtein
201 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein29 g
Carbohydrates201 g
Fiber0 g
Sugars104 g
Total Fat14 g
Saturated Fat4.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol381 mg
Sodium174 mg
Potassium425 mg
Calcium174 mg
Iron8.8 mg
Magnesium55 mg
Phosphorus410 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.6 mg
Folate248 mcg
Choline308 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 50. The excerpt below is the record exactly as published.
Jelly Roll 2 eggs Pinch of sal! Yi cup sugar 1 teaspoon baking- 5 tablespoons milk powder 1 large cup flour
Cook this with the app: pantry check, scaling, and the assistant.