vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Roll
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
810Calories
20 gProtein
163 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein20 g
Carbohydrates163 g
Fiber1.5 g
Sugars108 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium385 mg
Potassium304 mg
Calcium215 mg
Iron5.9 mg
Magnesium34 mg
Phosphorus325 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C28 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate154 mcg
Choline298 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 57. The excerpt below is the record exactly as published.
JELLY ROLL. 4 eggs. 1 cup sifted flour. 1 cup sugar. 1 t-spoon baking powder. Rind of lemon. Pinch of salt. 2 tbls. cold water
Cook this with the app: pantry check, scaling, and the assistant.