Jelly Roll
From The St. Mungo cookery book, 1904
O. J. W.
Presented as published in 1904. 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
235Calories
20 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein20 g
Carbohydrates3.7 g
Fiber0 g
Sugars2 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol562 mg
Sodium695 mg
Potassium254 mg
Calcium382 mg
Iron3.1 mg
Magnesium23 mg
Phosphorus425 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A250 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline446 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 36. The excerpt below is the record exactly as published.
JELLY ROLL. 3 eggs and their weight in flour, butter, sugar. I teaspoonful baking powder. A pinch of .salt. 2 tablespoonfuls milk. Red currant jelly and .some glace cherries
Cook this with the app: pantry check, scaling, and the assistant.