Jelly Roll
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1063Calories
25 gProtein
203 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1063 kcal
Protein25 g
Carbohydrates203 g
Fiber0 g
Sugars201 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium756 mg
Potassium281 mg
Calcium375 mg
Iron4.1 mg
Magnesium26 mg
Phosphorus493 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 14. The excerpt below is the record exactly as published.
Jelly Roll. 4 eggs, 1 cup sugar. Beat well together. Add enough flour to form batter. Sift 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.