vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Roll
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
95Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein2.4 g
Carbohydrates19 g
Fiber0 g
Sugars13 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium77 mg
Potassium28 mg
Calcium41 mg
Iron0.7 mg
Magnesium3.8 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline37 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 70. The excerpt below is the record exactly as published.
JELLY ROLL— Mrs. Geo. Bunn. 2 eggs, % cup sugar, %' cup flour, less than % teaspoon baking po' •d
Cook this with the app: pantry check, scaling, and the assistant.