Jelly Roll
From Domestic science, principles and application, 1914
Rolling must be done quickly while cake is hot, to prevent cracking.
Presented as published in 1914. 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
1335Calories
14 gProtein
299 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1335 kcal
Protein14 g
Carbohydrates299 g
Fiber0 g
Sugars201 g
Total Fat14 g
Saturated Fat6.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium1061 mg
Potassium186 mg
Calcium297 mg
Iron7.6 mg
Magnesium36 mg
Phosphorus241 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline3.4 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 112. The excerpt below is the record exactly as published.
Jelly Roll 3 eggs 1 tsp. baking powder 1 c. sugar 14: tsp. salt 1 tsp. milk 1 c. flour Jelly 1 tbsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.