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Jelly Roll Cake

Name: Jelly Roll Cake
Yield: 8 servings
Ingredients: Four eggs; one cupful of sugar; one cupful of flour; one-fourth of a teaspoonful of salt

From The national course in home economics, 1917

Serves 8

Recipe by Mrs. M. Ranney.

Presented as published in 1917. 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

190Calories

5 gProtein

37 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein4.9 g

Carbohydrates37 g

Fiber0 g

Sugars25 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium109 mg

Potassium56 mg

Calcium17 mg

Iron1.3 mg

Magnesium7.3 mg

Phosphorus66 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate37 mcg

Choline74 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 176. The excerpt below is the record exactly as published.

JELLY ROLL CAKE— No. a. Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a teaspoonful of salt

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