Jolly-Boys
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1895Calories
52 gProtein
411 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1895 kcal
Protein52 g
Carbohydrates411 g
Fiber38 g
Sugars60 g
Total Fat9.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol26 mg
Sodium1498 mg
Potassium1984 mg
Calcium896 mg
Iron19 mg
Magnesium340 mg
Phosphorus1771 mg
Zinc8.1 mg
Copper1.5 mg
Manganese9.5 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A32 mcg
Vitamin E4.5 mg
Vitamin K19 mcg
Vitamin B61.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate357 mcg
Choline111 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 19. The excerpt below is the record exactly as published.
Jolly-Boys. — Mix and sift together 3 cups rye meal, 1 cup flour, cup Indian com meal, Vi teaspoon powdered cinnamon, V4 teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold water to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.