Jelly Roll
From Home dissertations, 1891
Presented as published in 1891. 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
1000Calories
35 gProtein
166 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1000 kcal
Protein35 g
Carbohydrates166 g
Fiber0 g
Sugars65 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium179 mg
Calcium22 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 136. The excerpt below is the record exactly as published.
JELLY ROLL. Beat the yolks of four eggs with half a cup of powdered sugar ; beat the whites to a stiff, dry froth, and add to the yolks and sugar ; add a cup of pastry flour
Cook this with the app: pantry check, scaling, and the assistant.