vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Roll Jell Cake
From Superior cook book, 1905
Serves 8
Mrs. SaC'KKIDKIJ
Presented as published in 1905. 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
200Calories
2 gProtein
46 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein2.3 g
Carbohydrates46 g
Fiber0.3 g
Sugars29 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol3.8 mg
Sodium137 mg
Potassium33 mg
Calcium48 mg
Iron2.1 mg
Magnesium6 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline3.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 98. The excerpt below is the record exactly as published.
Roll Jell Cake. Beat 3 eggs as for si)onge cake, whites bcMten stilV, volks to a foam, then to- gether, 1 cup sugar. 1 cup Dousman's Best Patent flour," 1 small teaspoon baking powder, little salt : l)eat well : last add \\ cup l)oiling water
Cook this with the app: pantry check, scaling, and the assistant.