Jelly Roll

Ingredients

• Three eggs, beaten separately
• 1 cup of brown sugar
• 1 cup of flour
• 1 teaspoon soda

Method

1. 1

   Cook in hot oven.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

cups of flour, y<z cup of butter, 2 spoons of baking powder, 1 table- spoon of ginger, 1 teaspoon of cinnamon, 1 teaspoon of spice, 3 eggs, beat thoroughly, and bake 1 hour in a moderate oven. Serve with brandy or wine sauce. — Mrs. P. T. Jones. GINGER BREAD. Five cups of flour, 3 cups of molasses, 1 cup of milk, 1 cup of butter, 1 cup of sugar, 1 tablespoon of ginger, 1 tea- spoon of soda, 4 eggs. — Mrs. Alex. Cheek. POUND CAKE. Yolks of 12 eggs, well beaten, add 1 pound of white sugar, 14 ounces butter creamed, 1 pound of sifted flour; then the 12 whites beaten and added last; flavor. Bake slowly 1^ hours. — Mrs. Betts. IMPERIAL CAKE. One pound butter and 1 of sugar beaten to a cream, 1 pound flour, the grated rind and juice of a lemon, 9 eggs, 1^4 pounds almonds before they are cracked, ^ pound citron, 1/2 pound raisins, beat the yolks light ; add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit ; and lastly, the nuts, blanched, cut fine and mixed with fruit and the rest of the flour. — Mrs. J. D. Cooper. SPONGE CAKE. Six eggs, beaten separately, 1 pint flour, 1 pound sugar, y2 ass of cold water. Pour water over sug£ until suffar is dissolved. — Mrs. Alex. Cheek. glass of cold water. Pour water over sugar and set on fire CAKES 115 SPONGE CAKE. Six eggs, 2 cups sugar, 2 cups flour with 2 teaspoons Royal baking powder sifted 3 times, y% cup cold water. — Mrs. W. B. Shaw. SOFT CAKES. One-half pound of butter, 1 pound of sugar, 1 pound of flour, 1 cup sweet milk (substitute water for milk if de- sirable), 5 eggs, 3 teaspoons of Royal baking powder. Flavor with either lemon or vanilla. Sift flour and yeast powder together. Fruit can jbe used with recipe, making fruit pound cake. This is soft pound cake. — Mrs. W. L. Harris. CHRISTMAS CAKE. Three pounds of raisins, 1 pound currants, l1/^ pounds of citron, 1 pound dates, 1 pound crystalized cherries, 14 pound figs, V2 pound of candied orange and lemon peel, 1/2 pound pecans, x/2 pound English walnuts, l1/? pounds of flour, 1 pound butter, 2 pounds sugar, li/o dozen eggs, 1 glass of brandy, 1 nutmeg, 1 tablespoon of cinnamon, juice of 2 lemons and grated rind of 1. Cream butter and flour to- gether, beat yolks of eggs and sugar and add to batter ; dredge fruit with some of the flour. Mix slowly with well-beaten whites, putting in brandy last. Sprinkle cinnamon on fruit. Bake slowly for 6 hours. — Mrs. C. M. Cooper. JELLY ROLL. Three eggs, beaten separately, beat whites real stiff, 1 cup of brown sugar, stir well, 1 cup flour, 1 teaspoon soda

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