vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Roll
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
868Calories
29 gProtein
150 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories868 kcal
Protein29 g
Carbohydrates150 g
Fiber0 g
Sugars101 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol651 mg
Sodium5337 mg
Potassium330 mg
Calcium245 mg
Iron6.9 mg
Magnesium39 mg
Phosphorus463 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate183 mcg
Choline515 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 57. The excerpt below is the record exactly as published.
Jelly Roll Whites of four eggs and yolks of three, one cup granulated sugar, one cup Rainbow Flour, one teaspoonsful Baking Powder, three tablespoonful cold water, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.