Jelly Roll

Name: Jelly Roll
Ingredients: three eggs; one half cup of sugar; one half cup of flour; one half teaspoon of baking powder; one eighth teaspoon of salt; one half teaspoon of vanilla

From Principles of cooking, 1914

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

624Calories

7 gProtein

150 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories624 kcal

Protein6.8 g

Carbohydrates150 g

Fiber0 g

Sugars101 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium529 mg

Potassium91 mg

Calcium144 mg

Iron3.8 mg

Magnesium18 mg

Phosphorus116 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline0 mg

Caffeine0 mg

Water7.5 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.

Jelly Roll. — Beat three eggs until light, add one half cup of sugar, one half cup of flour, one half teaspoon of _ baking powder, one eighth teaspoon of salt, and one half teaspoon of vanilla

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