vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Jelly Rolls
From The Ideal cook book, 1899
Serves 8
Presented as published in 1899. 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
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 85. The excerpt below is the record exactly as published.
Jelly Rolls—Ingredients—3 eggs, % a cupful of butter, 1% tea- spoonful of baking powder, 24 of a cup of pulverized sugar, I cup- ful of flour, a little salt. ‘Bake in shallow pans—a dripping-pan well buttered is good for this purpose ; put in the dough till it is about half an inch thick ; take it carefully from the tins when baked and lay on a cloth ; spread jelly over it evenly with a knife ; roll while hot ; if this is not done the cake will crumble. 506. Sponge Jelly Cake (Rolled)--Ingredients--5 eggs, 1 cup of sugar, I cup of flour, and I teaspoonful of baking powder.
Cook this with the app: pantry check, scaling, and the assistant.