vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Roll Cake (Baking Powder)
From Magnet users cook book, 1920
Serves 3
Recipe by Mrs. A. Shoup, Rochester, Alta.
Presented as published in 1920. 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
780Calories
11 gProtein
173 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein11 g
Carbohydrates173 g
Fiber1.2 g
Sugars119 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium264 mg
Potassium210 mg
Calcium146 mg
Iron3.9 mg
Magnesium22 mg
Phosphorus197 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C9.4 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate102 mcg
Choline158 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 43. The excerpt below is the record exactly as published.
JELLY ROLL CAKE (Baking Powder). Sift well 1 cup flour and 1 cup of granulated sugar. 9dd 3 eggs, well beaten, 6 tablespoons hot water, 114 teaspoons baking powder. Have piece of plain paper well covered with ee sugar and spread cake with -jell
Cook this with the app: pantry check, scaling, and the assistant.